Step 1

Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners. 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.

Step 2

While Crusts cool, beat together cream cheese and sour cream with a mixer until completely homogenous, about 2 minutes. 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.

Step 3

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. Remove from freezer and serve immediately or wait for 30 minutes for a softer version of the Frozen Cheesecake Bites.