So today I called my mom and told her I was baking. She says something along the lines of "maybe you could try to make something....light?" I personally firmly believe that if you're going to have a piece of cake you should just do it. None of this fat free sour cream and artificial sweetener shenanigans. Just have your cake and eat a salad later. Because they totally cancel each other out....right?
Anyway, I came up with what I believed to be a brilliant compromise - miniature cheesecakes. Portion controlled (unless you do what I'm about to do and eat five of them), and adorable. Also they have fruit. Cut a girl some slack.
These delightful single-serving treats are made using a muffin pan, inspired by a fusion of I am Baker's
cookie cups, and these
miniature Oreo cheesecakes (shout out to Martha Stewart, always an inspiration and
excellent influence).
Miniature Berry Cheesecake
Makes 8-10 personal cheesecakes
Graham Cracker Crust
Based on this recipe from theKitchn
12 full-size graham crackers (or 2 cups graham cracker crumbs)
1/4 cup sugar
1/2 teaspoon cinnamon (optional)
6 tbsp melted butter
1/4 cup water
Optional:
1/3 cup chocolate chips
1 tbsp vegetable oil
- Preheat oven to 375° F.
- Pulse graham crackers, sugar, and cinnamon in food processor until mixture acquires a fine, sandy texture. Transfer crumbs to a medium-sized bowl and pour in melted butter.
- Mix thoroughly. Crumbs should maintain shape when clumped together in a fist. If not, add water one tablespoon at a time until the desired texture is a achieved.
- Spoon a couple of tablespoons of graham cracker mixture into muffin tins. Using fingers, press into the sides and bottom to form the crust. Bake for 6-8 minutes. Crusts may bubble or rise slightly. If so, immediately reshape using the base of a small glass.
- Optional: in a microwave safe bowl, melt chocolate chips. Stir in oil. Add around a tablespoon to each cup, and using a pastry brush coat the inside of the crusts.
- Allow to cool completely before filling.
Cheesecake Filling
Adapted from this recipe from I Am Baker
1 8 oz (250 grams) package cream cheese, room temperature
1/3 cup white sugar
3 tbsp milk
1 large egg
1/4 cup sour cream
1 tsp vanilla extract
3 tbsp all purpose flour
2 pints mixed berries
1/2 cup semisweet chocolate chips (or white chocolate chips if thats how you roll)
- In an electric mixer on medium speed, combine cream cheese and sugar until smooth (about three minutes.
- Continue mixing on low speed while adding milk, sour cream, vanilla, and egg. Lastly, add the flour and mix until just combined.
- Pour mixture into prepared crusts to about 3/4 full. Bake for 25 minutes. Allow to cool completely before inverting tray to remove cakes.
- Just before serving, top cakes with berries. Melt chocolate in a microwave safe bowl and transfer to a piping bag (or transfer to a plastic bag then cut the corner - I actually find this easier and more convenient in this case). Drizzle chocolate over berries. Transfer to a clean plate and serve.
Gotta love miniature things. Until next time,
Eden
