⁘ anna bakes cupcakes ⁘

mini berry cheesecakes

miniature cheesecakes with graham cracker crust, whipped cream, and fresh berry topping

recipe from Sally's Baking Addiction


baked in August 2020

yield: 10 mini cheesecakes
prep time: 30 minutes
cook time: 25 minutes
difficulty level: medium

Ingredients

Graham Cracker Crust


Cheesecake Filling


Whipped Cream


Topping


Directions

For the graham cracker crust:

  1. Preheat oven to 350°F. Line a 12-count muffin pan with 10 liners.
  2. Combine all of the crust ingredients in a medium bowl. Mixture will be sandy.
  3. Firmly press a heaping Tablespoon of crust mixture into each liner (about 1 and 1/2 Tablespoons of crust per mini cheesecake.)
  4. Pre-bake for 5 minutes.

For the cheesecake filling:

  1. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute.
  2. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined.
  3. On medium speed, add the egg and beat just until combined. Batter will be thick.
  4. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
  5. Bake until the edges are set and the centers only slightly jiggle, about 18-20 minutes.
  6. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day.

For the whipeed cream:

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
  2. Once cheesecakes are cool, pipe a dollop of whipped cream on each cheesecake.


For the topping:

  1. Add one spoonful of strawberry sauce to each cheesecake.
  2. Top with fresh raspberries and blueberries.

Nutrition