Description
Creamy cheesecake filling swirled with vibrant berry puree, nestled into a buttery graham cracker crust—without turning on the oven. Perfect for parties or a cool dessert craving.
Ingredients
- Graham crackers (classic honey variety or gluten-free)
- Unsalted butter, melted
- Sugar
- Full-fat cream cheese, room temperature
- Powdered sugar
- Vanilla extract
- Heavy cream
- Fresh berries (raspberries, strawberries, or a mix; frozen berries can be used if thawed)
- Lemon juice
Instructions
1. Prepare the crust: In a food processor, pulse graham crackers until finely crushed. Mix with melted butter and sugar until combined. Press about 2 tablespoons of crust mixture into the bottom of each muffin liner. Chill in the fridge for 10 minutes.
2. Make the berry puree: Blend fresh berries with sugar and lemon juice until smooth. Strain through a sieve to remove seeds, if desired.
3. Whip the filling: Beat cream cheese and powdered sugar until smooth. Add vanilla and mix well. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
4. Assemble the cheesecakes: Spoon the cheesecake filling onto the chilled crusts, filling each liner about ¾ full. Add a small dollop of berry puree on top, then use a toothpick to swirl it into the filling.
5. Chill and serve: Refrigerate for at least 4 hours or overnight to set. Remove from liners before serving and enjoy!
Notes
Ensure cream cheese is softened for smooth mixing.
Don’t over-whip the heavy cream.
Chill the cheesecakes for at least 4 hours for the best texture.
Strain the berry puree for a smoother swirl.