Mini Cheesecakes

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Preheat oven to 350 degrees. Line two 24 tin mini muffin tins with paper liners.

Ingredients

  • Cheescakes:

  • 1 sleeve honey graham crackers, crushed to fine crumbs

  • 3 to 4 tablespoons of butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoons lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • small splash of vanilla
  • Mixed berry topping (recipe follows)

  • Berry Topping

  • 1 (16 oz) package frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1 /4 cup granulated sugar
  • 1/2 cup water
  • 3 teaspoons of cornstarch

Instructions

  1. 1 (16 oz) package frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
    1 /4 cup granulated sugar
    1/2 cup water
    3 teaspoons of cornstarch
    Combine all ingredients in a medium saucepan. Bring mixture to a boil, reduce heat and simmer until the berries are reduced and the mixture thickens, about 15 minutes. Remove from heat and cool before using. Store leftovers tightly covered in the refrigerator.

Berry Topping
Combine all ingredients in a medium saucepan. Bring mixture to a boil, reduce heat and simmer until the berries are reduced and the mixture thickens, about 15 minutes. Remove from heat and cool before using. Store leftovers tightly covered in the refrigerator.

Comments (3)

on

I think we can figure out what you're supposed to do with the cheesecakes themselves, but you listed the berry topping instructions twice, and no cheesecake instructions.

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