Description
A Mini Cheesecake Board brings together soft, baked mini cheesecakes with fresh berries, chocolate, caramel, and crunchy toppings so everyone can build their own dessert.
Ingredients
Scale
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup granulated sugar (for filling)
- 1/3 cup unsalted butter, melted
- 2 (8 oz) cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- Fresh strawberries, blueberries, raspberries
- Chocolate chips
- Caramel sauce
- Chocolate sauce
- Whipped cream
- Crushed nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press about a tablespoon of the mixture firmly into each liner to form the crust.
- Beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully combined.
- Spoon the cheesecake filling into each liner, filling almost to the top.
- Bake for 15–18 minutes until edges are set and centers slightly jiggle.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Arrange mini cheesecakes on a serving board.
- Prepare toppings by washing berries, melting chocolate, and warming caramel.
- Place toppings around the board and serve with small spoons for assembling.
Notes
- Let cream cheese sit at room temperature for easier mixing.
- Do not overbake; a slight jiggle in the center keeps the texture soft.
- Keep toppings separate until serving to maintain freshness.
- Warm caramel and chocolate slightly before serving for easy drizzling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 75
