When time is short but your dessert cravings are anything but subtle, a recipe like this offers the perfect balance between ease and satisfaction. These mini cheesecakes are simple to prepare and can be served at any gathering or enjoyed quietly with your afternoon coffee.
Lightly sweetened with erythritol and naturally brightened by fresh berries, these cupcakes offer a delicious taste that the ingredient list suggests. Whether you're catering to guests or treating yourself, these mini cheesecakes promise satisfaction with minimal effort and maximum flavor. Bonus point is that they are low in sugar, thanks to erythritol, so you can pretend they’re practically virtuous.
What Are Mini Berry Cheesecakes?
While classic cheesecake has roots tracing back to ancient Greece, where it was believed to have been served to athletes during the first Olympic Games. This recipe has evolved over centuries, notably refined in New York in the early 20th century. Mini cheesecakes emerged as a practical adaptation, offering portion control and convenience.
Incorporating berries adds not only visual appeal but also a refreshing contrast to the smooth, dense filling. These miniature treats have become popular thanks to their versatility and irresistible charm.
Pro Tips for the Best Mini Cheesecakes
- Cold cream cheese is your sworn enemy here because it can clump. Let your cream cheese, yogurt, and even the egg hang out on the counter for about 30 minutes first.
- Don’t overmix and use a gentle hand to prevent air bubbles that could lead to cracks. Whisk just until smooth.
- Use a silicone muffin tray or paper liners before baking. This makes popping them out way easier and tidier.
- After baking, let them rest in the oven with the door ajar for 5 minutes, then cool on the counter. This prevents sudden temperature shocks that can cause sinking.
- Pour your batter through a fine mesh sieve before filling your tins. It sounds extra, but this simple move removes any sneaky lumps and gives your cheesecakes that luxurious, custard-like texture.
Frequently Asked Questions
Can I use regular sugar instead of erythritol?
Swap the erythritol for granulated sugar if you’re not watching carbs. Your cheesecakes will be just as delightful.
Why didn’t my cheesecakes set?
They may need a little extra time because oven temps can vary. Also, make sure you’re measuring the cornstarch accurately, as it’s crucial for thickening.
Can I use frozen berries?
Yes! Just thaw and pat them dry first to avoid excess moisture, which could make the cheesecakes soggy.
Do I have to use Greek yogurt?
Greek yogurt adds a lovely taste and creaminess. You can swap it for sour cream for a more classic cheesecake taste.
How to Store Mini Berry Cheesecakes
Place any leftover cheesecakes in the fridge and they will last for up to 4 days.
You can also freeze them on a tray, then put them into a zip-top bag, and they will last for up to 2 months.
Ingredients
How to Make Low Sugar Mini Berry Cheesecakes
In a medium bowl, whisk together the softened cream cheese, Greek yogurt, egg, cornstarch, erythritol, and vanilla extract.
In a medium bowl, whisk together the softened cream cheese, Greek yogurt, egg, cornstarch, erythritol, and vanilla extract.
Arrange slices of strawberries and a handful of blueberries at the bottom of each muffin cup. Carefully pour your cheesecake mixture over the berries, filling each cup nearly to the top.
Arrange slices of strawberries and a handful of blueberries at the bottom of each muffin cup. Carefully pour your cheesecake mixture over the berries, filling each cup nearly to the top.
Bake in a preheated oven at 360°F (180°C) for 20 minutes. When ready, remove them from the oven and dust with powdered sugar before serving.
Bake in a preheated oven at 360°F (180°C) for 20 minutes. When ready, remove them from the oven and dust with powdered sugar before serving.
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