Cool and sweet, these mini-cheesecakes take advantage of the berries plentiful this season at local farmers’ markets. They’re also easy to prepare ahead of time, making them an ideal, refreshing dessert for dinner with friends.
19 lemon snap cookies (2-inch in diameter)
1 (8oz) package cream cheese, soft
¾ cup sweetened condensed milk
1/3 cup sour cream, room temperature
1 tsp vanilla
2 eggs
1 pint black raspberries
Preheat oven to 350 degrees.
Line 2 cupcake pans with 19 cupcake liners (If you do not have 2 cupcake pans you can bake the cheesecakes in 2 batches). Place one lemon snap in the bottom of each cupcake liner and set aside.
In a medium bowl beat softened cream cheese with a hand mixer until smooth. Add sour cream, beat until smooth. Add sweetened condensed milk, beat until smooth. Scrape the bowl down well. Beat once again until mixture is lump free. Add vanilla and eggs and beat until incorporated.
Pour batter into a measuring cup for easier pouring. Fill each cupcake liner with batter, leaving ¼ inch of space before the top of the liner.
Place cheesecakes in preheated oven and bake for 15 minutes. Remove from oven, allow to cool to room temperature. Cover and refrigerate for 2 hours, or overnight, before serving.
To serve: gently wash black raspberries with cold water. Lay black raspberries flat on paper towels and gently pat dry. Mound tops of cheesecakes with fresh black raspberries.
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