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cheesecake with berries

Mini Berry Cheesecakes



  • 1 ¼ cups graham cracker crumbs
  • 2 tbsp brown sugar
  • 5 tbsp Truly Grass Fed Unsalted Butter, melted
  • 8 oz cream cheese
  • 1 large egg
  • ¼ cup granulated sugar
  • ¼ cup sour cream, room temperature
  • 1 tsp vanilla extract
  • Topping: Blueberries and blueberry jam


  1. Preheat oven to 350°F. Grease 4 4” tart pans.
  2. Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press into the bottom of each tart pan.
  3. Beat room temperature cream cheese with a hand mixer until fluffy.
  4. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract.
  5. Evenly divide cheesecake among crusts.
  6. Bake for 18-20 minutes, until they just begin to brown.
  7. Cool completely and refrigerate for at least 3 hours or overnight.
  8. Serve plain or topped with blueberries and warmed blueberry jam.

Keywords: Truly Grass Fed Unsalted Butter, dessert