Mini Berry Goat Cheese Cakes

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.
5 from 1 vote
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Course: brunch, Desserts
Cuisine: American
Keyword: berry cheesecake recipe, cheesecake with goat cheese, mini cheesecake recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 20 cakes
Calories: 193kcal

Ingredients

Chocolate Graham-Cracker Crust:

  • 1 1/2 cups finely crushed graham crackers about 8 large rectangles
  • 1/4 cup cocoa powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 8 tablespoons butter melted, still warm

Cheesecakes:

  • 8 ounces goat cheese at room temperature
  • 8 ounces cream cheese at room temperature
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract

Berries:

  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon water
  • mint leave for garnish (optional)

Instructions

  • 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.

Notes

Muffin liners can also be used.

Nutrition

Calories: 193kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 184mg | Potassium: 79mg | Fiber: 2g | Sugar: 13g | Vitamin A: 453IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

I’d love to see what you cook!

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