Assorted Mini Cheesecakes

14 Jul

I bought an extra of package of cream cheese and brainstormed mini cheesecakes as a cute idea to use up the 8oz block as well as a some blackberries, raspberries, and graham crackers we had left over from doing this awesome stop motion s’mores video. I used the same base on all of them and then modified for each of the flavors. I liked the blackberry-lime one the best but but Chocolate-Raspberry made with Taza 70% dark was not to be missed. What was great about these cheesecakes is I really just threw in what I had on hand in the the pantry and you can do the same! What kind will you make?

Assorted Mini Cheesecakes

Assorted Mini Cheesecakes (makes 8)
Adapted From: Sweet Pea’s Kitchen

Crust:
1 cup graham cracker crumbs
2 tbsp butter, melted
1.5 tbsp sugar

Prepare 8 cupcake tins with liners. Combine crust ingredients with a fork and spoon 1-2 tablespoons into each cupcake liner, more or less depending on how much crust you like. Press down with either the bottom of a glass or the top of a jar or something that fits the space. Bake at 325 degrees for 5 minutes. Let cool.

Cheesecake Base:

8oz. cream cheese, at room temperature
1/3 cup sugar
Pinch of salt
1 large egg, at room temperature

In a bowl, beat the cream cheese until fluffy, then blend in the sugar until smooth. Add the pinch of salt and slowly beat in the egg. Divide base into four small bowls. Flavor to preference. Bake for 22-24 minutes, rotating half-way through. Let cool to room temperature and then transfer to the fridge to chill for 4 hours before serving or decorating.

Assorted Flavors:

(2x) Blackberry-Lime: Add 1/2 tsp lime juice, 1 tsp lime zest. Top with blackberry puree, fresh blackberry, and a bit of lime-zest.
(2x) Raspberry-Swirl: Add 1/4 tsp vanilla extract to cupcake base. Crush 4-6 Raspberries. Strain seeds out with a fine mesh sieve. Let juice drip on to tops of cheesecake’s and swirl with toothpick to create a marble effect.
(2x) Chocolate-Raspberry: Mix 1tbsp melted chocolate, 1 tsp of raspberry puree, and 1/4 tsp vanilla extract into cupcake base. After baking,  pour more melted chocolate over the cheesecake and spread it evenly. Place one fresh raspberry on top in the center and let cool and harden in the fridge.
(2x) Nutella: Mix 1 tbsp Nutella  and 1/4 tsp vanilla extract into cupcake base. When baked, place 3 tbsp Nutella into a zip-lock bag and cut a small hole in the corner. Top with a ribbon of Nutella.

Assorted Mini Cheesecakes

Photos: Zac Wolf Photography

About these ads

One Response to “Assorted Mini Cheesecakes”

  1. Savory Simple July 15, 2012 at 10:08 PM #

    These are beautiful!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: