Spoon the cheesecake filling over the cooled cracker crusts in each muffin tin, filling each about 3/4 of the way.
Gently smooth the top with a spoon or spatula.
Bake:
Bake the mini cheesecakes at 325°F (163°C) for 15-18 minutes, or until the edges are set, but the centers still have a slight jiggle.
Turn off the oven and let the mini cheesecakes cool in the oven with the door slightly open for 1 hour. This helps prevent cracking.
Chill:
Once cooled, transfer the mini cheesecakes to the fridge and chill for at least 4 hours or overnight for the best texture.
Serve:
Before serving, top each mini cheesecake with fresh berries of your choice.
Enjoy your delicious, easy-to-make mini cheesecakes!
Serving and Storage Tips:
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