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.
*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.