If you are looking for something quick and easy you should think about Mini Berry Cheesecakes like these here. You most likely have all the ingredients you need at home anyway. So why not start baking these delicious fellas right now?! Yeah… right… nothing can stop you from make these cakes now. I can feel it :P
Whenever I have a cheesecake in front of me on a plate the world is fine for a moment. Everything around me does not matter anymore. I don’t care if it is a large piece of American cheesecake, a no-bake cheesecake, or smaller “petite” mini cheesecakes like these here. Everything is better with some cheesecake! And if it is made without sugar (or a sugar replacement) it’s even better! If there is no white sugar involved I don’t have to feel bad afterward. You know that I have to be careful with sugar these days… told you about it already ;)
Well… these Mini Berry Cheesecakes can be baked without regular white sugar if you want that. Xylitol, as a sugar replacement works well here. You can also leave out a sweetener (sugar or a replacement) at all – the berries already add sweetness which is actually fine for those small cakes. If you prefer really sweet stuff though, I recommend adding the sugar. Just saying… you have options here ;) My recipes are slowly shifting to less sweet bakes because I am a bit more sensitive to sweetness since I am leaving out sugar wherever I can. My old recipes on the other hand are still “complete sugar overload” sometimes. I am not going to adapt them in the near future… there are many people who like really sweet stuff and I don’t want to force them to cut back on sugar if they don’t want/have to. You should do whatever you want. I can only give recommendations and if you are not sure about the amount of sugar in some of my old recipes you can always get in contact with me… just saying ;)
That’s about it you can tell about these delicious little fellas… quick and easy to prepare and really tasty. The cream cheese gives the cheesecakes a really nice and soft texture and you can enjoy them lukewarm or cold – whatever you like better. I recommend using fresh berries here, but if you can’t get hold of fresh berries – e.g in winter – it’s absolutely ok to use frozen berries. Means you can enjoy these mini cheesecakes all year round! ;)
INGREDIENTS / ZUTATEN
For the crust:
6 oz. (170g) butter biscuit, crumbled
1/3 cup (75g) butter, melted
For the filling:
16 oz. (450g) cream cheese, softened
1/4 cup (60g) sour cream
1/4 cup (50g) sugar
1/4 tsp. salt
2 large eggs
1 tsp. vanilla extract
3.5 oz. (100g) berries (fresh or frozen)
For the decoration:
1/2 cup (120g) heavy cream
1 tsp. confectioners’ sugar
some fresh berries
Für den Boden:
170g Butterkekse, zerbröselt
75g Butter, geschmolzen
Für die Füllung:
450g Frischkäse
50g Schmand
50g Zucker (oder Zuckerersatz)
1/4 TL Salz
2 Eier (L)
1 TL Vanille Extrakt
100g Beeren (frisch oder TK Ware)
Für die Dekoration:
120g Sahne
1 TL Puderzucker
ein paar frische Beeren
DIRECTIONS / ZUBEREITUNG
2. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter in the microwave and add to the bowl with the cookie crumbs – mix until the crumbs are evenly moist. Divide the crumbs between the 12 paper liners and press to the bottom to get a nice base for the cheesecakes. Set aside.
3. Add the cream cheese, sour cream, sugar, and salt to a large bowl and mix until well combined. Add the eggs and vanilla extract and mix in well. Add the berries to the paper liners on top of the cookie crumb layer. Pour the cream cheese mixture on top until the berries are hidden completely. Bake for 20-22 minutes until the filling has set but is still a bit wobbly in the center of the cakes. Take out of the oven and let cool down for some time, then remove from the tin and let cool down completely on a wire rack.
4. To decorate the cheesecakes whip the heavy cream with the confectioners’ sugar until stiff peaks form, fill into a piping bag with a large star tip and pipe small swirls on top of each mini cheesecake. Finish with some fresh berries.
2. Die Kekse in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerdrücken. Die Butter schmelzen und mit in den Beutel geben – alles gut durchmischen und dann auf die Papierförmchen verteilen. Die Brösel jeweils zu einer glatten Schicht zusammenpressen. Zur Seite stellen.
3. Frischkäse, Schmand, Zucker und Salz in eine große Schüssel geben und verrühren. Die Eier und den Vanille Extrakt dazugeben und gut verrühren. Die frischen (oder gefrorenen) Beeren auf die Förmchen verteilen und dann die Füllung darüber geben, bis die Beeren komplett bedeckt sind. Für 20-22 Minuten backen – die Füllung sollte fest sein, in der Mitte aber noch ein klein wenig wackeln, wenn man am Blech rüttelt. Aus dem Ofen holen und für kurze Zeit im Muffinblech abkühlen lassen, dann aus den Formen lösen und auf einem Kuchengitter komplett abkühlen lassen.
4. Für die Dekoration die Sahne mit dem Puderzucker steif schlagen, in einen Spritzbeutel mit Sterntülle füllen und kleine Tupfen auf die Käsekuchen aufspritzen. Mit ein paar frischen Beeren verzieren.
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Here is a version of the recipe you can print easily.
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Quick & Easy Mini Berry Cheesecakes
- Prep Time: 15m
- Cook Time: 22m
- Total Time: 1h
- Yield: 12
- Category: Cheesecake
- Cuisine: American
Description
Delicious little cheesecakes with berries and some whipped cream – who could resist?
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
