These little cheesecakes are such a great way to serve dessert, whether you’re topping off a fabulous meal, or want to surprise guests with a wonderful treat, these are sure to please the pallet. This Triple Layer Berry Cheesecake recipe is simple to make – plus it’s really a stunning way to treat your guests or family alike. This one definitely goes in the favorite recipes book!
Triple Layer Berry Cheesecake Recipe
Berry Cheesecake Recipe:
- Butter the bottom and sides of the Jumbo muffin tins, and set aside. Cut small circles of Parchment paper to fit the bottom the muffin tins, and place in the bottom of the tin (after buttering). In a microwave-safe bowl, add the stick of butter and melt in the microwave in 15-second intervals, until the butter is melted. Add the graham cracker crumbs, and sugar, and stir well to blend, and coat the graham cracker crumbs in the butter. Place about 2 Tablespoons of the graham cracker crumbs in the muffin tins, and press evenly into the tins with fingers. Place the Jumbo muffin tin in the freezer.
- In the mixing bowl of a stand mixer (whisk attachment) mix 2 blocks of cream cheese, and 1/3 of the heavy cream until smooth and creamy. Add 1/3 of the Powdered sugar, and blend until smooth. Add two more blocks, and mix until smooth. Add another 1/3 of the cream, and blend until smooth and creamy. Scrape the sides of the mixing bowl with a Spatula, and blend. Add the last 2 blocks of cream cheese, the remaining cream, powdered sugar, a little at a time, and the vanilla, and blend until smooth. Scrape down the sides of the mixing bowl, and blend again until the cream cheese is smooth and creamy.
- Divide the cream cheese mixture evenly into thirds, and place 1/3 of the mixture into 3 separate bowls. In the first bowl, add about 1/2 teaspoon of blue food coloring gel to the bowl, and stir until well mixed. If color is too light, add more food coloring until the cheesecake reaches the desired color. Add half of the blueberries to the bowl, and stir. Remove the muffin tin from the freezer, and place the blue layer of cheesecake on top of the Graham cracker crumb layer in the jumbo muffin tins, and place the muffin tin back in the freezer.
- In the second bowl, add 1/2 teaspoon of pink food coloring gel and stir well. When desired color is achieved, add 1/2 the Raspberries, and half the Strawberries to the pink layer, and stir well.
- In the mixing bowl, add 1/2 teaspoon of purple food coloring gel to the mixing bowl and stir well. When the cheesecake is the desired color, add half the blackberries to the purple cheesecake. Place the pink cheesecake and the purple cheesecake in the refrigerator.
- After two hours, check the cheesecake in the freezer, it should be hard, or firm to the touch. Evenly add the pink layer of cheesecake on top of the blue layer, and place the muffin tin back in the freezer. Allow at least two hours for the cheesecake to set up, or until it’s firm to the touch. Repeat this step with the purple layer then add remaining berries to the top of the cheesecakes. Return muffin tin to the freezer and let sit overnight for best results.
When ready to serve; remove the muffin tin from the freezer, and with a thin metal frosting spatula, run the metal spatula around the outside of the cheesecakes to loosen. Carefully lift the cheesecakes out of the muffin tin. Place on serving plates, or dessert plates, and serve immediately, Enjoy!
Makes 6 stunning individual berry cheesecake cups.
How adorable are these colorful mixed berry cheesecakes? They are sure to be a show stopper and will brighten up any tablescape!
Make sure to pin your favorite picture for safekeeping!