Description
This Mini Cheesecake Board features individual creamy cheesecakes with a buttery graham cracker crust, topped with an assortment of fresh berries, chocolate chips, nuts, and fruit preserves. Perfect for entertaining, these bite-sized treats combine smooth texture and delightful flavors, all arranged beautifully on a serving board.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Toppings
- Assorted fresh berries
- Chocolate chips
- Nuts (such as chopped pecans or almonds)
- Fruit preserves
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the perfect temperature for baking the mini cheesecakes evenly.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture is uniform. Press this mixture firmly into the bottoms of the mini cheesecake pans to form the crust base.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese together with the sugar until the mixture is smooth and creamy, eliminating any lumps for a silky texture.
- Add Vanilla Extract: Stir in the vanilla extract thoroughly, enhancing the flavor depth of your cheesecake batter.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed gently just until combined. Avoid overmixing to prevent cracking or air bubbles in the cheesecake.
- Fold in Sour Cream: Gently fold the sour cream into the batter until fully incorporated; this adds moisture and a slight tanginess to the filling.
- Fill Pans: Pour the cheesecake batter evenly over the prepared crusts in the mini pans, filling each about three-quarters full.
- Bake Cheesecakes: Bake in the preheated oven for 15-18 minutes or until the centers are set and no longer jiggle when gently shaken.
- Cool and Chill: Let the cheesecakes cool at room temperature for about 15 minutes, then transfer to the refrigerator to chill for at least 2 hours to fully set.
- Unmold Cheesecakes: Carefully remove the mini cheesecakes from their pans once chilled, maintaining their shape for presentation.
- Arrange and Decorate: Arrange the mini cheesecakes on a serving board and decorate around them with fresh berries, chocolate chips, nuts, and fruit preserves to create a visually appealing dessert display.
- Serve: Serve the mini cheesecakes chilled and enjoy these delightful bite-sized treats with family and friends.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Do not overmix the batter after adding eggs to keep the cheesecake smooth and prevent cracks.
- Chilling the cheesecakes is crucial for the best texture and ease of removal from pans.
- Feel free to customize toppings according to season or preference.
- Use non-stick or silicone mini cheesecake pans for easier unmolding.
