# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 12 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons sour cream
→ Topping
09 - 1/2 cup fresh mixed berries, diced
10 - 2 tablespoons fruit preserves, optional
→ Decoration
11 - Graduation-style diploma picks or DIY paper and twine picks
# How To Make It:
01 - Preheat oven to 325°F. Line a 24-cup mini muffin pan with mini cupcake liners.
02 - In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly incorporated.
03 - Spoon 1 teaspoon of crust mixture into each cupcake liner and press down firmly to create an even base.
04 - Bake crusts for 5 minutes until lightly set. Remove from oven and allow to cool slightly.
05 - In a large bowl, beat softened cream cheese and sugar using an electric mixer until smooth and creamy, approximately 2 minutes.
06 - Add egg, vanilla extract, and sour cream to the cream cheese mixture. Blend on low speed until just combined, being careful not to overmix.
07 - Distribute approximately 1 tablespoon of cheesecake filling over each crust, smoothing the tops with the back of a spoon or spatula.
08 - Bake for 13 to 15 minutes until the centers are set but retain a slight jiggle when gently shaken.
09 - Remove from oven and allow cheesecakes to cool in the pan for 15 minutes, then transfer to a wire rack.
10 - Refrigerate the cheesecake bites for at least 1 hour until thoroughly chilled.
11 - Top each cheesecake bite with fresh berries. If desired, warm fruit preserves and lightly brush over berries for a glossy finish.
12 - Insert diploma picks into each cheesecake bite immediately before serving for festive presentation.
