Ok, confession…I have gained some weight. More than I care to admit. Although I usually lose weight during the summer, this season I gained. I stopped going to yoga, I traveled a lot, over indulged, and to be honest I just slept in. But school is starting this week for my kids and its time to get back to a routine. I finally started up yoga again and feeling lots better and so is my clothing. It’s hard to get back on an exercises routine, but as we all know it’s needed.
As much as I wish I could have an amazing rocking body, I can’t fully commit to eliminating all the foods I love. So I try to portion control and eat in moderation. Some days are better than others.
These mini berry goat cheesecakes are the perfect example of a little dessert bite. When you are craving something sweet these are great to make and share. My daughter actually made these on her own so they are very simple to make. She made them to take to a picnic with friends and family and everyone loved them.
This mini dessert has the richness of cheesecake without the hassle. They are elegant, rustic, and oh so yummy. Goat cheese gives a twist to traditional cheesecake and adds a savory element to this not-too-sweet dessert. Just what you want on a hot day; perfect with fresh juicy berries.
Mini Berry Goat Cheese Cakes
Chocolate Graham-Cracker Crust:
- 1 cup blackberries
- 1 cup raspberries
- 1 cup blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon water
- mint leave, for garnish (optional)
- Preheat oven to 350 degrees F.
- Lightly grease two muffin pans. In a food processor or with a rolling pin, finely crush the graham crackers until they’re the texture of sand. Mix well the graham crackers with the cocoa, sugar, cinnamon, vanilla extract and salt. Stir in the warm, melted butter until dark dough is formed.
- Press two tablespoons of the ground mixture firmly into each muffin mold.
- Beat goat cheese and cream cheese with a hand mixer on low until smooth. Add sugar and the salt; beat until combined. Incorporate eggs one at a time, and then add vanilla. Beat on high until smooth, about 2 minutes.
- Pour evenly into muffin molds. Bake for 15 minutes, until set. Cool to room temperature, then refrigerate until cold.
- Meanwhile, combine blackberries, raspberries, blueberries, sugar, and water in a pot. Cook over medium heat until berries burst, about 5 minutes. Cool. Refrigerate until using.
- Remove cakes from pan, the edges can be loosened with a butter knife by gently moving it around the edge. Spoon berries on top of each cake and garnish with mint leaves, if using.