Go Back
–+ servings
Cheesecake bites on a white tray with Smucker's Jam in the background
Print Recipe
5 from 4 votes

Triple Berry Cheesecake Bites

These Triple Berry Cheesecake Bites are little creamy morsels of heaven. These are perfect for parties so everyone can have a little bite of each flavor!
Prep Time15 minutes
Cook Time0 minutes
Freeze2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: Greek
Keyword: Berry Cheesecake, Cheesecake Bites
Servings: 16
Calories: 298kcal
Author: Echo Blickenstaff

Equipment

  • 9x9 inch pan

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 6 tablespoons melted butter
  • 1 teaspoon cinnamon

Filling

  • 16 ounces cream cheese softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1 1/4 cups heavy whipping cream
  • 1/4 cup Smucker's Fruit & Honey Triple Berry Fruit Spread or your preferred flavor

Topping

  • Whipped cream
  • Fresh raspberries blueberries, blackberries, or strawberries

Instructions

  • Line a 9x9 or 11x7 inch baking dish with aluminum foil. Leave a 2 inch overhang on two sides so the cheesecake can be lifted out of the pan before cutting.
  • In a medium bowl, whisk together graham cracker crumbs, brown sugar, and cinnamon then stir in the melted butter. Press this mixture firmly and evenly into the bottom of the pan. Set aside.
  • Whip heavy cream in an electric mixer or in a bowl with a handheld mixer until it starts to thicken. Add 1/2 cup powdered sugar and continue to whip until stiff peaks form. Set aside.
  • In a separate mixer, blend cream cheese and 1 cup powdered sugar together for 2 minutes, or until light and fluffy. Mix in Smucker's Fruit & Honey Fruit Spread until well blended.
  • Fold one half of whipped cream into cream cheese mixture. Refrigerate the other half to use as a topping later.
  • Spread the filling over the graham cracker crust. Cover with plastic wrap and set in the freezer for at least 2 hours.
  • Before serving, remove cheesecake from the freezer and lift the cheesecake from the pan onto a cutting board using the foil edges. Cut the cheesecake into squares and garnish each square with a dollop of whipped cream and fresh fruit.
  • The cheesecake is easiest to cut when frozen and thaws very quickly once cut. Serve immediately or store in the refrigerator until ready to serve.

Nutrition

Calories: 298kcal | Carbohydrates: 25g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 182mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg