This post first appeared on my other blog in 2014, but since I no longer maintain that one, I'm reposting some of my favorites here!
I love cheesecake, but usually don’t want the temptation of having an entire cheesecake around!
Mini cheesecakes are the perfect solution! Plus, add a little spiked berry sauce and these are the summertime patriotic treat!
Mini Cheesecakes with Spiked Blackberry Sauce
Graham Cracker Crust
6 graham cracker sheets, finely crushed (1 cup)
3 tbsp sugar
1/8 tsp salt
3 tbsp salted butter, melted
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 tsp vanilla extract
¼ cup sour cream
2 eggs, room temperature
Spiked Blackberry Sauce
2 tbsp vodka (from blackberries)
1 tbsp water
2 tbsp sugar
1 tbsp water + 1 tsp corn starch
Spiked Whipped Cream
½ pint heavy cream
3 tbsp powdered sugar
Preheat the oven to 350.
In a small food processor, blend together the graham cracker crumbs, sugar, salt, and melted butter. Divide the crumb mixture evenly between the cups of a muffin tin or individual brownie pan. Use the back of a spoon to press the crumb mixture into place.
In a mixer, beat together the cream cheese and sugar until well combined. Turn the mixer to low and beat in the vanilla and sour cream. Then beat in the eggs, one at a time, until completely combined.
Pour the cheesecake batter into the prepared muffin tin or brownie pan and bake for 20 minutes or until set. Remove the pan from the oven and cool on a wire rack. Once cooled, place the pan in the refrigerator and chill for at least two hours.
To make the sauce, combine the marinated berries, vodka, sugar, and water in a small saucepan. Cook on medium heat until the berries begin to break down, about 5 minutes. Whisk in the water and cornstarch mixture and cook for another 2-3 minutes or until the sauce has thickened. Pour the sauce into a bowl and cool.
To make the whipped cream, place the heavy cream into a large bowl. Beat the cream with a hand mixer on medium-high speed until soft peaks form, about 2 minutes.
Add in the vodka and powdered sugar and beat until stiff peaks form, about 1 minute. Use immediately, or cover and store in the refrigerator for up to 4 hours.
To make the cheesecakes, gently remove the cheesecakes from the pan. Top with blackberry sauce, whipped cream, and a marinated berry!
Makes 12 mini cheesecakes.