Summertime treats never looked so good.
The crumbly graham cracker base is slightly salty, creating a mouthwatering contrast to the tangy sweet cheesecake layer.
Different from atraditional cheesecake, which uses eggs and flour, this filling is much simpler.
Credit: Micah A. Leal
Additionally, the classic blend of cream cheese and sour cream makes the filling tangy and rich.
After a few hours in the freezer, the filling becomes firm and is ready to enjoy.
In a large bowl, combine all Crust ingredients with a spoon until evenly moistened.
Scoop two tablespoons Crust mixture into each paper liner in muffin tin and use a spoon to pack down.
Bake until edges are lightly browned, 8 to 10 minutes.
Set aside to cool completely.
Add vanilla, lemon juice, salt, and powdered sugar.
Beat on low until incorporated, then increase speed to medium-high and beat for 2 more minutes.
Scoop a heaping two tablespoons of Filling on top of each Crust and spread evenly with a spoon.
Halve the raspberries and blackberries and press several pieces of the berries onto the surface of the Filling.
Repeat with remaining cups.
Place muffin pan in freezer for 4 hours or overnight.
