Had to be a little festive in celebrating Memorial Day at our cookout this weekend. Thought some mini cheesecakes with berries would be fun and to make it my own I soaked the berries in Chambord, went as “skinny” as my boyfriend would allow with substitutions all on a yummy chocolate crust.
- 2 cups crushed chocolate wafers
- 7 TBSP melted butter
- 3 TBSP sugar
Mix sugar and chocolate crumbs, (I crushed the wafers with a meat tenderizer in a plastic bag to get the right consistency) stir in melted butter and press in the bottom of cupcake liners. Bake for 5 minutes at 350º. Let cool.
- 4 – 8 oz packages cream cheese, softened – 2 regular, 2 low-fat
- 1 1/2 cups granulated sugar
- 3 TBSP flour
- 4 large eggs
- 2 tsp vanilla extract
- 1 – 6oz plain Chobani container looks perfect
- 1/2 cup heavy cream
Combine sugar and flour and mix in with cream cheese. Add eggs one at a time. Finally add the vanilla, yogurt and heavy cream. Scrape sides of bowl after each addition. Fill each cupcake liner almost full. Bake for ~20 minutes at 350º or until mostly set (just a little jiggly) and not yet cracked.Original recipe calledf for 24 but we got 24 regular size mini cheesecakes and had enough to make 6 jumbo cupcake tin size ones. One chocolate wafer fit perfectly in each bottom of this pan and no extra crust was needed!
- 1/2 cup blueberries, washed
- 1 cup strawberries, washed cored and quartered
- Chambord – raspberry liqueur
Place berries separately in plastic Ziploc bags, pour enough Chambord to cover and refrigerate for 3-4 hours. Drain and arrange as desired on cheesecakes.
Keep refrigerated and enjoy!
Recipe modified from cookingclassy.com.
Shout-out to my handsome man for being such a great assistant and to his dad’s girlfriend for the chocolate crust and Chambord-soaked berry suggestion!