Below you can find more information about mini berry cheese cakes

Makes 12 servings Preparation Time: 15 minutes, Cook Time: 25 minutes


(375 gm) 2 1/2 cups fresh Naturipe Farms™ raspberries, blackberries and/or blueberries, washed and drained 12 oz. package cream cheese, softened
(336 gm) 1/3 cup granulated sugar
2 large eggs
(67 gm) 1 tablespoon grated lemon peel
(15 gm) 2 teaspoons vanilla extract
12 ginger snap or vanilla wafer cookies
12 foil baking cups


  • Preheat oven to 350°F.
  • In mixing bowl, combine cream cheese and sugar; beat until smooth. Add eggs, lemon peel and vanilla; beat until smooth. Stir in all berries;
    set aside.
  • In a regular muffin pan, place foil baking cups in each cup. Divide berry mixture equally between baking cups. Bake in 350°F oven for 25 to 30 minutes. Cool and refrigerate. Remove from refrigerator 1 hour before serving.
  • Remove paper from cheese cakes and place on plate. Garnish with additional berries and mint sprigs, and dust with powdered sugar if desired.
Tip: Use foil baking cups. Berries can be combined in cakes, or batter can be separated and berries added individually.