In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this crumb mixture into mini cheesecake cups and chill for 15 minutes.

In a blender, add your choice of fresh or thawed berries and blend until smooth. Strain through a fine mesh sieve if a seedless texture is desired. Set aside.

Using an electric mixer, beat the softened cream cheese and sugar together until creamy. Fold in the whipped heavy cream until there are no lumps.

Add a portion of the berry puree into the cheesecake filling and swirl it through with a toothpick to create marbled patterns.

Spoon the cheesecake filling into the prepared crusts, tap gently to remove air bubbles, cover, and chill for at least 4 hours, preferably overnight.

Garnish with whole berries and drizzle extra berry puree before serving. Enjoy your Mini Berry Swirl Cheesecakes chilled.