Mini Berry Goat Cheese Cakes
User Reviews
5
3 reviews
Excellent
Mini Berry Goat Cheese Cakes
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These mini berry goat cheesecakes are the perfect example of a little dessert bite. When you are craving something sweet these are great to make and share. My daughter actually made these on her own so they are very simple to make. She made them to take to a picnic with friends and family and everyone loved them.
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Ingredients
Chocolate Graham-Cracker Crust:
- 1 1/2 cups graham crackers about 8 large rectangles, finely crushed
- 1/4 cup cocoa powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 8 tablespoons butter melted, still warm
Cheesecakes:
- 8 ounces goat cheese at room temperature
- 8 ounces cream cheese at room temperature
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 2 egg
- 1 teaspoon vanilla extract
Berries:
- 1 cup blackberry
- 1 cup raspberry
- 1 cup blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- mint for garnish (optional, leave
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease two muffin pans. In a food processor or with a rolling pin, finely crush the graham crackers until they’re the texture of sand. Mix well the graham crackers with the cocoa, sugar, cinnamon, vanilla extract and salt. Stir in the warm, melted butter until dark dough is formed.
- Press two tablespoons of the ground mixture firmly into each muffin mold.
- Beat goat cheese and cream cheese with a hand mixer on low until smooth. Add sugar and the salt; beat until combined. Incorporate eggs one at a time, and then add vanilla. Beat on high until smooth, about 2 minutes.
- Pour evenly into muffin molds. Bake for 15 minutes, until set. Cool to room temperature, then refrigerate until cold.
- Meanwhile, combine blackberries, raspberries, blueberries, sugar, and water in a pot. Cook over medium heat until berries burst, about 5 minutes. Cool. Refrigerate until using.
- Remove cakes from pan, the edges can be loosened with a butter knife by gently moving it around the edge. Spoon berries on top of each cake and garnish with mint leaves, if using.
Notes
- Muffin liners can also be used.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
46mg
(15%)
Sodium
184mg
(8%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
453IU
(9%)
Vitamin C
4mg
(4%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cakes
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 184mg | 8% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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