Tuesday, August 24, 2010

Blueberry and Raspberry Mini Cheesecakes




One of my favorite cooking magazines is Cooks Country, and a recipe in the April/May edition intrigued me. They made mini-cheesecakes using sweetened condensed milk, which I had never heard of, and used a cookie for the base.

It also uses jam and I just so happened to have fresh blueberries and raspberries which I paired with my homemade strawberry and blueberry jam.

I used their recipe as a base and tweaked it to my liking. These are delightful little cheesecakes and beautiful too! I doubled the recipe and it make 19 cheesecakes.

2 (8 ounce) packages of cream cheese at room temp
1 cup sweetened condensed milk (I used the reduced fat one)
Keebler Sandies (Shortbread cookies, I used the Pecan ones)
3 large eggs
fresh berries of your choosing
jam of your choosing
zest of 1 lemon
juice of 1 lemon
2 tsp vanilla

Preheat oven to 300 degrees

Using your cupcake/muffin tin, line them with paper liners
Place 1 cookie in the base of each muffin tin, pressing down

Beat cream cheese until light and fluffy about 2 minutes

Gradually beat in condensed milk until incorporated

Add your vanilla extract, lemon zest and lemon juice
Add eggs, one at a time, beating till smooth 2-3 minutes

Divide the cheesecake mixture into the muffin tins, don't overfill them (it makes 18 cheesecakes) and bake for 20 minutes

Remove and let cool for 20 minutes and refrigerate for an hour

Remove cheesecakes from muffin tins

Microwave jam slightly till it loosens up, and glaze the top of the cheescakes, top with fruit

If well wrapped the naked cheesecakes keep quite well in the freezer

21 comments:

♥peachkins♥ said...

I'd like to do this some time..

Lynda said...

I saw this recipe too, but haven't tried it yet. They look adorable and delicious! Cheesecake is awsome.

Pam said...

Nicely done Cheryl! They not only look really beautiful but they look delicious too. YUM!

inanoyster.com said...

they look so petite, pretty and delicious!

Mary said...

These are gorgeous and I'll wager they taste as good as they look. I hope you are having a wonderful day. Blessings...Mary

elra said...

They look superb Cherryl. I bet they are very popular.

teresa said...

YUMMY! i want to eat ten!

Lea Ann said...

I love these little cheesecakes. I'm with Teresa, I want 10. :-)

Bethie said...

Wow, those are beautiful!!

grace said...

so awesome, cheryl! where was this when i was looking for something festive and delicious for independence day? i suppose it would do just as good for labor day. or any day, really. :)

The Blonde Duck said...

How cute! And you can eat like ten and not feel guilty!

Chef Dennis said...

what a great idea, I love the shortbread cookies as the crust! My girls will love these, they are going on my dessert menu!

The Blonde Duck said...

Have a good weekend!

Anonymous said...

Cheesecake poppers! What liquor is recommended? nevermind, cannot wait i would just toss these in my belly...

sophia said...

Gasp. I love sweetened condensed milk. that stuff is crack. I used to lick it from the can like it's candy. I love how sweet and summery and adorable these cakes look!

Debbie said...

I also read Cooks Country and love it. Those little cheesecakes look like heaven! I'm partial to the raspberry one!

Shauna said...

Stopping by to say hi! Love this site!

Hope you'll come visit and follow me too :)
http://seekingsisterhood.blogspot.com/

Have a beautiful weekend!

Sophie said...

What tasty & appetizing little cakes!!

Stunning & mighty tasty!

Lovely food, Cheryl!!

Kisses from Brussels!

MaryBeth said...

Very adorable looking and of course very yummy looking...

Anonymous said...

I can attest to the yumminess of these little cheesecakes as Cheryl served them for our get together! The homemade strawberry and blueberry jam was excellent too! Thanks Cheryl! Kristin

Sam Jo said...

These might have to be served at my next book club!

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