Mini Goat Cheesecakes
Delight your taste buds with these luscious Mini Goat Cheesecakes—perfectly portioned, creamy bites that combine tangy goat cheese with the richness of classic cheesecake. Featuring a buttery graham cracker crust and a velvety filling, these individual treats are ideal for entertaining or indulging in a personal sweet escape. The unique blend of goat cheese and cream cheese adds depth to the flavor, while fresh berries and a drizzle of honey provide a vibrant, natural sweetness that elevates each bite. Ready in just under an hour, these elegant yet approachable desserts are an eye-catching addition to any dessert table. Perfect for fans of gourmet sweets and no-fuss elegance!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 4 ounces goat cheese, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 3 tablespoons heavy cream
- 0.5 cup fresh berries (for topping)
- 2 tablespoons honey (optional, for drizzling)
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until fully combined and the mixture resembles wet sand.
Divide the crust mixture evenly among the muffin cups, pressing it firmly into the bottom of each liner to form a base. Set aside.
In a large mixing bowl, beat the softened cream cheese and goat cheese together until smooth and creamy.
Add the 1/2 cup of granulated sugar and vanilla extract to the cheese mixture. Beat until fully incorporated.
Add the eggs, one at a time, beating well after each addition.
Stir in the heavy cream until the mixture is smooth and creamy.
Evenly distribute the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
Bake the cheesecakes in the preheated oven for 22-25 minutes, or until the centers are set but still slightly jiggly in the middle.
Remove the cheesecakes from the oven and allow them to cool in the tin for 15-20 minutes. Then transfer them to a wire rack to cool completely.
Refrigerate the cheesecakes for at least 2 hours, or overnight, to fully set.
Before serving, top each mini cheesecake with a few fresh berries and a drizzle of honey, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 17.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
