Velvety, Tangy, & Perfectly Portioned
These charming mini cheesecakes are the ultimate balance of rich indulgence and bright, summer flavor. A buttery graham cracker base supports a luscious, velvety baked cheesecake filling that is topped with a handful of fresh blackcurrants for a bold tangy flavor.
Each personal-sized cake offers a stunning contrast: the deep purple of the fresh blackcurrants topping the creamy ivory cheese. Baked to delicate perfection, these cheesecakes are easy to assemble, visually stunning, and make a show-stopping dessert for dinner parties or summer gatherings.
Mini Baked Blackcurrant Cheesecakes
Ingredients
For the base
- 1 1/4 cups Graham Cracker crumbs
- 5 tbsp Butter unsalted, melted
For the filling
- 12 oz Cream Cheese (Full fat)
- 1/2 cup Sour Cream
- 1/3 cup Granulated sugar
- 2 ea Egg – large
- 1/2 cup Blackcurrant – fresh
Instructions
- Line a 12 hole muffing tin with paper muffin cases.
- Crush the graham crackers either in the food processor or in a paper bag with a rolling pin.
- Place the cruched graham crackers in a medium sized bowl along with the melted butter. Mix well.
- Place a heaped tablespoon of the crumb mixture in the bottom of each muffin case and press down flat with a round based glass or similar.
- Place the muffin cases in the refrigerator while you prepare the filling.
- Preheat the oven to 320ºF.
- In your stand mixer beat together the cream cheese, sour cream and sugar until smooth.
- Add the eggs slowly beating between each and beating well until combined.
- emove the muffin cases from the refrigerator and divide the mixture between the cases, evenly.
- Sprinkle the blackcurrnats on top and bake for 20 minutes. Remove from the oven and allow to cool in the tin.
- When completely cool place in the refrigerator for 4 hours or preferably overnight.
- Remove from the muffin liners and serve.