One of my Mom’s specialties was homemade cheesecake. These yummy, mini berry swirl cheesecakes are perfect for individual desserts! Driscoll’s berries are so fresh and plump. I headed out to our local Food Lion store this past weekend and grabbed some ripe red raspberries and juicy blueberries. Knowing that I wanted to create a gorgeous (and delicious) cheesecake recipe. But, I love petite desserts- so I’m making them into little ones. These would be absolutely perfect for a little gathering at your home- served with white dessert wine. The berry puree mixed with Cabot Cooperative’s creamy sour cream and cream cheese are perfect harmony of yumminess.
Food Lion stores remind me very much of a store called Food Mart. It was a little Mom & Pop- type grocery store we had in Connecticut. I remember my Grandparents would drive from Avon to Bristol to shop and then drop off all sorts of junk food goodies for us to consume. I’d much rather support an independent grocery store, like Food Lion than the big box stores. They carry lots of major brands, locally produced products and the staff always has smiles on their faces. They actually care about their customers!
So for this gorgeous berry swirl cheesecake, the recipe makes 24 mini cheesecakes. You can certainly bake them all, wrap well with plastic wrap and freeze a few for that late night craving of yummy homemade goodness. I’m making them for my husband to take to work. So the more I can make, the better! Make sure you check out a local Food Lion store soon and grab some fresh Driscoll’s Berries!
- Cheesecake crust:
- 2 sleeves graham crackers
- 20 Nila wafers
- 1/4 cup granulated sugar
- 1 1/2 sticks Cabot salted butter, melted
- Cheesecake filling:
- 12 ounces Cabot cream cheese, room temperature
- 3 large eggs, room temperature
- 1 cup Cabot sour cream, full-fat
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- Berry puree:
- 1 (6-ounce) package Driscoll's red raspberries
- 1 (4.4-ounce) package Driscoll's blueberries
- 1 tablespoon fresh lemon juice
- 1 (3-ounce) package raspberry Jell-o gelatin
- 1/2 cup water
- In a medium saucepan, over low to medium heat, cook the lemon juice with the raspberries and blueberries until the berries are soft. Press through a fine mesh strainer or hand food mill. Discard the pulp and seeds. Pour the berry juices back into the saucepan and heat over medium heat with the package of Jell-o and water. Boil for about 10 minutes, until it starts to thicken. Pour the mixture into a Pyrex measuring cup. Place the measuring cup into a bowl of ice cubes to cool. Set aside.
- In a food processor, pulse graham crackers and Nila wafers until they are fine crumbs. Pour the crumbs into a large bowl. Mix in sugar and melted butter. Press the crumb mixture evenly into the bottom of 24 paper-lined muffin tins.
- In a large bowl, using an electric hand mixer, cream together the cream cheese and sugar. Add the eggs one at a time and combine. Add in the sour cream, heavy cream, vanilla and lemon juice and mix thoroughly to combine. Scoop evenly into the 24 paper-lined muffin cups. Spoon the berry/Jell-o mixture over the mini-cheesecakes. Swirl with a toothpick.
- Bake in a preheated 350 degree F oven for about 30-32 minutes. Turn the oven off and let sit in the oven for about 10 minutes. Take the muffin pan of cheesecakes out of the oven. Let cool completely. Chill for 1 hour or so before serving.