Berry Topped Mini Cheesecakes

While bringing a large, rich cheesecake to a family gathering can create treasured memories, sometimes it’s just too heavy and too much. Spring time needs lighter desserts that rely on fresh ingredients. Here’s a recipe guaranteed to satisfied traditional cheesecake fans yet in a perfect, lighter calorie portion. Have fun with your toppings too!


  • 1 cup graham cracker crumbs
  • 3/4 cup plus 2 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 tsp. vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups fresh berries (strawberries, blackberries, raspberries)
  • 2 Tbsp. sugar


Heat oven to 325°F. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with your choice of berries, a spring of mint or some lemon zest.

Adapted from

By | 2018-04-23T02:03:20+00:00 April 23rd, 2018|Desserts|Comments Off on Berry Topped Mini Cheesecakes

About the Author:

Jill Osborne is the president and founder of the Interstitial Cystitis Network, a health education company dedicated to interstitial cystitis, bladder pain syndrome and other pelvic pain disorders. She is the editor of the IC Chef Cookbook (2015) and serves as editor of the IC Optimist quarterly magazine. She spends the majority of her time developing new, internet based educational and support tools for IC patients, including the “Living with IC” video series currently on YouTube and the ICN Food List smartphone app! My Google Profile+