Step 1: Prepare the Berry Swirl

In a small saucepan, combine the berries, sugar, and lemon juice over medium heat. Cook for about 5 minutes, stirring occasionally, until the berries break down and form a thick sauce. Use a fork or blender to puree the mixture, then strain it through a fine-mesh sieve to remove seeds (optional). Set aside to cool.

Step 2: Make the Crust

Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Divide evenly between the muffin cups, pressing firmly with a spoon or the bottom of a glass. Bake for 5 minutes, then let cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and egg, mixing just until combined. Finally, fold in the sour cream (or Greek yogurt) for extra creaminess.

Step 4: Assemble the Cheesecake Bites

Spoon the cheesecake filling over the cooled crusts, filling each cup about ¾ full. Using a spoon or toothpick, drizzle small amounts of the berry puree on top of each cheesecake, then swirl gently with a toothpick to create a marbled effect.

Step 5: Bake and Cool

Bake for 15–18 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours.

Step 6: Serve and Enjoy

Once fully chilled, remove the cheesecakes from the liners and serve. Garnish with fresh berries or a dusting of powdered sugar if desired. Enjoy!