Tag Archives: naptime

Mini Cheesecakes

Today is my sister’s birthday.  The big 30.  Remember here (scroll down to May 23) when I was talking about my big family?  Said sister is the second youngest.  She has just had her first child, my precious little niece.  She has a sweet tooth like me (actually all the sibs do..) and I really enjoyed making these cheesecakes for her.  Just a mini version that she can have when she actually has 5 minutes to enjoy a treat.

Aren’t they pretty?  And so simple.  I did a few raspberry and a few blueberry because they are in season and so fresh and yummy.

I think the next one is funny.  It looks like its tongue is sticking out.  You see that right?  I wouldn’t stick my tongue out at my sis though, she’s too sweet.  I think she’s a great mom and a great person.  She has a big heart.

I hope she has a wonderful day today!  And I hope that nap time is extra long so that she can sit down for a few minutes and enjoy her treats.

Mini Cheesecakes

*adapted from Annie’s Eats

3/4 cup graham cracker crumbs
1 1/2 Tbsp unsalted butter, melted
1 1/2 Tbsp sugar

1/4 cup fresh blueberries and 1/4 cup fresh raspberries
3 tsp sugar

450 gr cream cheese, softened
1/2 cup PLUS 1 Tbsp sugar
Pinch of kosher salt
1/2 tsp pure vanilla extract
2 large eggs, room temperature

Preheat the oven to 350°

1.  Line 1 cupcake pan with liners.

2.  In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.  Stir together with a fork until well blended and graham crackers are moist.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I used a shot glass to press the crumb mixture down)  Bake 5 minutes.  Transfer to a cooling rack. Reduce oven temperature to 300.°

 3.  Combine the blueberries and 1 1/2 tsp of sugar in a food processor and puree until smooth.  Repeat with the raspberries.  Set aside.

4.  In a medium-sized bowl beat the cream cheese on medium-high speed until smooth.  Blend in the remaining sugar until well incorporated.  Mix in the salt and vanilla.  Finally, beat in the eggs one at a time, mixing well and scraping down the bowl after each addition.

5.  Divide cheesecake batter evenly over the crust in each cupcake liner.  Dot a 1/2 teaspoon of the berry puree in a few dots over the cheesecake filling.  Use a toothpick or a skewer to lightly swirl and create a marbled effect.

6.  Bake until the filling is just set, about 20 to 30 minutes.  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

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