Description
Elegant mini cheesecakes with a creamy filling, crisp base, and a bright berry finish, perfect for romantic gatherings.
Ingredients
Scale
- 1 1/2 cups (150 g) graham cracker or digestive crumbs
- 4 tbsp (57 g) unsalted butter, melted
- 1 tbsp granulated sugar (optional)
- 12 oz (340 g) cream cheese, full fat, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg, lightly beaten
- 1/2 tsp pure vanilla extract
- 2 tbsp sour cream or crème fraîche
- Zest of 1 lemon (optional)
- 1 cup fresh or frozen raspberries or strawberries
- 2 tbsp sugar (or to taste)
- 1 tsp lemon juice
- Fresh raspberries or sliced strawberries (for topping)
- Dark chocolate shavings or powdered sugar (optional)
- Micro mint or finely chopped fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C) and prepare a muffin tin with liners or grease mini tins.
- Combine crumbs, melted butter, and sugar until it holds together; press into the bottoms of muffin liners.
- Bake for 6–8 minutes until fragrant and golden; let cool slightly.
- Beat softened cream cheese until smooth, then mix in sugar, egg, vanilla, sour cream, and lemon zest.
- Spoon filling over cooled bases, filling cups about 3/4 full.
- Bake at 325°F (160°C) for 14–18 minutes until just set; cool in the oven with the door ajar for 10 minutes.
- Cool to room temperature and refrigerate for at least 2 hours.
- Simmer berries, sugar, and lemon juice for 4–6 minutes to create the sauce; cool to room temperature.
- Garnish cheesecakes with coulis, a fresh berry, and optional toppings before serving.
Notes
For best results, chill cheesecakes overnight. Store tightly covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg