Mini Baked Cheesecakes with Whipped Cream and Berries
Muffin tin cheesecakes with a graham cracker base, lemon scented filling, whipped cream, and fresh berries.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Electric mixer
- piping bag
Ingredients
Main Ingredients
- 5 oz graham crackers about 20 squares, for the crust
- 4 tbsp unsalted butter melted, for the crust
- 1 tbsp superfine sugar for the crust
- ⅛ tsp ground cinnamon for the crust
- 1 pinch salt for the crust
- 12 oz cream cheese block style, at room temperature, for the filling
- 1 ½ tbsp all purpose flour for the filling
- 1 tsp vanilla extract for the filling
- ½ cup sour cream at room temperature, for the filling
- ½ cup superfine sugar for the filling
- 1 ½ tsp lemon zest from 1 lemon, for the filling
- 2 large eggs at room temperature, for the filling
- 1 ½ cup heavy cream for the topping
- ½ tsp vanilla extract for the topping
- 2 tbsp powdered sugar sifted, for the topping
- 12 small strawberries for decorating
- ½ cup blueberries for decorating
- ½ cup raspberries for decorating
- 12 mint sprigs for garnish
Instructions
Cooking
- Prepare the pan. Heat the oven to 320 degrees F and line a 12 cup muffin tin with paper liners.
- Press the crust. Mix the crumbs with the butter, sugar, cinnamon, and salt, then press into the liners.
- Mix the filling. Beat the cream cheese smooth, then mix in the flour, vanilla, sour cream, sugar, and zest. Add the eggs one at a time.
- Bake and cool. Fill the liners and bake for 20 minutes until the edges set. Cool in the turned off oven for 1 hour, then chill for 4 hours.
- Decorate. Whip the cream with vanilla and powdered sugar, top each cheesecake, and add the berries and mint.
Notes
Substitutions: Use digestive biscuits in place of graham crackers, or Greek yogurt in place of sour cream.
Tips: Bring the dairy and eggs to room temperature and mix on low speed.
Storage: Refrigerate covered for up to 3 days. Do not freeze.