Description
Enjoy the unique flavors of Mini Honey Balsamic Berry Cheesecakes, featuring a tangy balsamic glaze paired with sweet honey, fresh berries, and a creamy cheesecake filling. Set atop a simple sugar cookie crust, these mini cheesecakes are perfect for any occasion, offering a refreshing and indulgent dessert.
Ingredients
1 roll of sugar cookie dough
1 bag of frozen mixed berries, thawed, divided
1 tablespoon balsamic vinegar
½ cup sugar
⅓ cup honey
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
2 cups whipped topping, thawed, divided
Instructions
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Preheat the oven to 350°F.
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Cut the sugar cookie dough into ½-inch thick slices and press gently into greased muffin tins.
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Bake for 12-15 minutes or until the edges are golden brown. Once out of the oven, gently press down the puffed-up center. Set aside to cool.
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In a medium bowl, mash two cups of thawed berries.
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Add balsamic vinegar, ¼ cup sugar, honey, and vanilla. Mix well.
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In a separate bowl, beat the cream cheese and remaining sugar until well blended.
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Add the berry mixture to the cream cheese and beat on low for about 1 minute.
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Fold in 1 ¾ cups of whipped topping.
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Spoon the berry mixture into the cooled sugar cookie crusts.
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Refrigerate for at least 4 hours.
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Top with the remaining whipped topping and garnish with fresh berries and mint.
Notes
Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
These cheesecakes can be frozen for up to 1 month. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
