almost-skinny mini cheesecakes with Chambord-soaked berries

IMG_3166

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.

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.

Cheesecake

  • 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!

Topping

  • 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!