- 15 minutes
- 4 hours
These miniature cheesecake tarts are perfect for summer gatherings. Bursting with fresh berry flavor and the decadence of classic cheesecake, they're impossible to resist! Plus their petite size makes them easy to serve, and a fun way to get the kids involved in the kitchen. Bon Appetit!
- Preheat oven to 350. Spray muffin tins liberally with cooking spray.
Pulse graham cracker crumbs in food processor (or crush gently in a bag) until ground into fine crumbs.
Add melted butter to crumbs and combine well. Press into prepared muffin tins.
In a mixer, beat cream cheese, sugar, and vanilla. Add eggs, one at a time, and beat until batter is completely smooth and shiny.
Pour mixture into prepared muffin tins, and bake 20-25 minutes or until set.
Cool completely, and refrigerate 3-4 hours.
- Before serving, combine 1/2 cup blueberries and 1 cup strawberries halves with remaining sugar. Microwave 1 minute, or until berries have released their juices.
- Remove cakes from refrigerator, top with berry sauce, remaining fresh berries, and mint (if using). Serve chilled.