MINI BERRY GOAT CHEESE CAKES

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MINI BERRY GOAT CHEESE CAKES
MINI BERRY GOAT CHEESE CAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz gingersnaps

  • 4

    Tbsp unsalted butter, melted

  • 8

    oz goat cheese, room temperature

  • 8

    oz cream cheese, room temperature

  • 2/3

    c plus 1 tbsp. sugar

  • 1/8

    tsp salt

  • 2

    eggs

  • 1

    tsp vanilla extract

  • 1

    c blackberries

  • 1

    c raspberries

  • 1

    c blueberries

  • mint leaves for garnish (optional)

Directions

Crush gingersnaps in a food processor; process until finely ground (makes about 1 cup). Pour in melted butter; process until well combined. Insert 12 liners in a standard-size square or round muffin pan. Press 2 Tbsp. of the ground gingersnaps firmly into each liner. Beat goat cheese and cream cheese with a hand mixer on low until smooth. Add 2/3 cup of the sugar and the salt; beat until combined. Incorporate eggs one at a time, then add vanilla. Beat on high until smooth, about 2 minutes. Pour evenly into muffin liners. Bake at 350ยบ for 15 minutes, until set. Cool to room temperature, then refrigerate until cold. Meanwhile, combine blackberries, raspberries, blueberries, remaining 1 Tbsp. sugar and 1 Tbsp. WATER in a pot. Cook over medium heat until berries burst, about 5 minutes. Cool. Refrigerate until using. Remove cakes from pan and peel off liners. Spoon berries on top of each cake and garnish with mint leaves if desired.

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