Description
Crisp graham cracker bases support a creamy baked cream cheese filling topped with whipped cream and berries. Baked in muffin tins for perfect portions and an elegant make-ahead dessert solution.
Ingredients
150g digestif biscuits or 20 graham cracker squares
60g unsalted butter, melted
1 tbsp caster sugar
1/8 tsp cinnamon (optional)
Pinch salt
375g block cream cheese, room temperature
1 1/2 tbsp all-purpose flour
1 tsp vanilla extract
1 1/2 tsp lemon zest
1/2 cup sour cream or yogurt
1/2 cup caster sugar
Pinch salt
2 large eggs, room temperature
1 1/2 cups heavy cream
1/2 tsp vanilla extract
15g powdered sugar
Strawberries, blueberries, raspberries, mint sprigs
Instructions
Preheat oven to 160°C (325°F) or 140°C fan-forced. Prepare 12-count muffin tin with paper liners
Crush biscuits and mix with melted butter, sugar, cinnamon, and salt
Press mixture firmly into each liner base
Beat cream cheese, flour, vanilla, lemon zest, sour cream, sugar, and salt until smooth
Blend in eggs one at a time, ensuring full incorporation
Pour mixture into prepared cups, filling about 2/3 full
Bake 25 minutes until edges firm but centers still tremble
Cool completely then chill for 6 hours
In advance, whip cream with vanilla and powdered sugar until stiff peaks form
Top chilled cheesecakes with whipped cream and berries
Notes
Use block cream cheese for stable structure
Test in one mini tin first if adjusting oven time
Make completely ornamental bases with additional crushed cookies
Substitute any seasonal berries available
Increase shelf life to 2 days refrigerated by skipping whipped cream topping until serving
- Prep Time: 15
- Cook Time: 25
- Category: Deserts
- Method: Baking
- Cuisine: American