Mini Cheesecakes with Graham Cracker Crust

These mini-cheesecakes are the perfect size for serving at a party and just as amazing as a whole cheesecake, but in miniature form. I like the patriotic look of the red and blue berries, so they make a great July 4th treat.

INGREDIENTS

FOR THE CRUST:

1 1/4 cups Graham Cracker crumbs
3 tablespoons packed brown sugar
5 tablespoons unsalted butter melted

FOR THE CHEESECAKES:

8 ounces PHILADELPHIA cream cheese softened
1/4 cup sour cream room temperature
1 egg room temperature
1/4 cup sugar
1 teaspoon vanilla bean paste or regular vanilla extract

FOR THE TOPPING:

1/4 cup fresh lime juice
1/4 cup granulated sugar
1/4 teaspoon cornstarch
2 cups fresh berries raspberries, blueberries, blackberries, and/or sliced strawberries

INSTRUCTIONS

Preheat oven to 350°F. Line 12 muffin cup holes with liners.
Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner. (I find that using a small shot glass or similar object can help pack the crusts easily.)
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until (mostly) no lumps remain. You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks. (Room temperature ingredients are a must to avoid lumps!)
Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. (The fruit is best added the same day as serving.) The fruit won’t stick to the cheesecake – it’s more of just a topping.
Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in the refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.