1. Preheat the Oven

• Preheat to 325°F (160°C).

• Line a mini muffin pan with paper liners.

2. Make the Crust

• In a small bowl, combine graham cracker crumbs, sugar, and melted butter.

• Spoon about 1 tablespoon of the crust mixture into each liner.

• Press down firmly using the back of a spoon. Set aside.

3. Prepare the Berry Swirl

• In a small saucepan, cook berries, sugar, and lemon juice over medium heat for about 5 minutes, stirring frequently.

• Once softened and bubbling, remove from heat.

• Blend until smooth, then strain through a fine mesh sieve for a silky texture (optional). Set aside to cool.

4. Make the Cheesecake Filling

• Beat the softened cream cheese and sugar until completely smooth.

• Add the egg, vanilla extract, and sour cream. Mix just until combined.

5. Assemble the Cheesecake Bites

• Fill each muffin cup ¾ full with the cheesecake mixture.

• Drop ½ teaspoon of berry puree on top of each.

• Swirl gently with a toothpick or skewer for a marbled look.

6. Bake and Cool

• Bake for 15–20 minutes, or until centers are just set with a slight jiggle.

• Let cool in the pan for 15 minutes, then transfer to a wire rack.

• Chill in the refrigerator for at least 2 hours before serving.