Berry cheesecakes
Berry cheesecakes

Mini Berry Cheesecakes

Recipes   Sweets    



  • 1.5 cups graham crackers, finely ground (1 package)
  • ½ tsp cinnamon
  • ½ stick unsalted butter, melted


  • 8 oz cream cheese, softened
  • 1 egg
  • ½ cup Swerve Confectioners
  • ½ cup sour cream
  • 1 lemon, zested (optional)
  • 1 tsp vanilla extract


  • Whipped Cream (optional)
  • ½ cup strawberries
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup blackberries

Special Equipment

Mini Cheesecake Pan or Silicone Mold



  1. Preheat oven to 350 degrees.

  2. In a medium mixing bowl, combine the ingredients with a fork until evenly moistened.

  3. Add 2 tbsp of the crust mixture to the bottom of each cheesecake mold. Press the crust into each cavity until firm. Refrigerate for at least 5 minutes.


  1. With an electric mixer on low speed, beat the cream cheese for 1 minute until smooth.

  2. Add the egg, and continue to beat on low until well combined. Gradually add Swerve Confectioners, and beat until creamy for 1-2 minutes. Scrape down side of bowl as necessary. Add sour cream, lemon zest & vanilla, and mix until combined.

  3. Add 2 tbsp of cheesecake filling into each cavity of the pan.

  4. Bake for 30 minutes. The cheesecakes may puff up a bit during baking, but they will fall as they cool.

  5. Let cool in pan for 30 minutes. Cover and let chill in fridge for 1-2 hours.

  6. Remove from mini cheesecake pan or mold. Top each mini cheesecake with whipped cream (if using) and berries. Enjoy!

Makes 12 servings.

Amy berry
Nutrition Facts

Serving Size 1

Servings 12

Calories 170
Total Fat 12g
Total Saturated Fat 7g
Cholesterol 45mg
Sodium 120mg
Total Carbs 17g
Dietary Fiber 1g
Sugars 5g
Added Sugar 0g
Swerve 7g
Protein 3g
Net Carbs: 9g