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Two Bite Wildberry Cheesecakes

This recipe creates 72 delightful two-bite cheesecakes featuring a graham cracker crust and a creamy cheese filling, topped with a vibrant wildberry pie filling. They are baked in mini muffin tins, perfect for parties or small treats.
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Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 72 people
Calories 7605.3 kcal

Equipment

  • 1 Electric Mixer Stand or hand mixer for smooth filling
  • 2 Mixing Bowls One for crust, one for filling
  • 6 Mini Muffin Tins Yields 72; adjust quantity based on capacity
  • 1 Measuring Cups and Spoons
  • 1 Spatula For mixing and filling tins

Ingredients
  

Main

  • 4 250 g packages light cream cheese
  • 4 large eggs
  • 1/4 cup butter melted
  • 1 cup sugar
  • 2 tablespoons real maple syrup
  • 1 tablespoon vanilla
  • 3 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 1/4 cup honey
  • 1 540 ml mixed berry pie filling

Instructions
 

  • Preheat oven to 325°F (160°C). Line mini muffin tins with paper liners.
  • In a bowl, combine graham cracker crumbs, 1/2 cup melted butter, and honey. Mix well.
  • Divide crust mixture evenly among mini muffin cups, pressing firmly into the bottom.
  • In a large bowl, beat softened cream cheese until smooth.
  • Add 1/4 cup melted butter, sugar, maple syrup, and vanilla to cream cheese; beat until well combined.
  • Add eggs one at a time, mixing on low speed just until incorporated.
  • Spoon cheesecake filling over the crusts, filling each cup almost to the top.
  • Bake for 15-20 minutes, or until the edges are set and centers are slightly soft.
  • Cool cheesecakes in the tins on a wire rack completely, then refrigerate for at least 2 hours.
  • Top each chilled cheesecake with a dollop of mixed berry pie filling before serving.

Notes

Ensure cream cheese is at room temperature for a smooth, lump-free filling. Avoid overmixing the batter after adding the eggs; mix just until combined to prevent cracks. For the crust, press the mixture firmly into the bottom of each mini muffin cup. Consider using paper liners for easier removal. A water bath (bain-marie) isn't strictly necessary for mini cheesecakes but can help ensure even cooking and a creamier texture.