Description
Mini Honey Balsamic Berry Cheesecakes are creamy, bite-sized desserts featuring a buttery graham cracker crust, luscious honey-sweetened cheesecake filling, and a tangy honey-balsamic berry topping. Elegant and flavorful, they’re perfect for parties, entertaining, or a sophisticated personal treat.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1/3 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp honey (for topping)
- 1–2 tbsp balsamic vinegar
- 1 tsp cornstarch (optional, for thickening)
Instructions
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar. Press 1 tbsp of mixture into each liner. Bake 5–7 minutes and let cool.
- Beat cream cheese until smooth. Add honey, vanilla, and eggs one at a time, mixing until just combined.
- Divide filling among liners, filling ¾ full. Bake 15–18 minutes, until centers are set but slightly jiggly. Cool, then refrigerate at least 2 hours.
- For topping: In a saucepan, combine berries, honey, and balsamic vinegar. Simmer 5–7 minutes until softened. Add cornstarch slurry if desired to thicken. Cool completely.
- Spoon berry topping over chilled cheesecakes before serving.
Notes
- Don’t overbake; cheesecakes will continue to set as they cool.
- Top just before serving for the freshest presentation.
- For a stronger tang, increase balsamic vinegar slightly.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
