Mini Cheesecakes with Berry Jam and Greek Yogurt Cream
Mini Cheesecakes with Berry Jam and Greek Yogurt Cream
Ingredients
2 cups (320 grams) vanilla wafers
6 tablespoons (84 grams) butter, softened
¼ teaspoon (1 g) salt
1 cup (200 grams) granulated sugar
2 8-oz blocks (452 grams) cream cheese, softened to room temperature
2 large eggs
1 teaspoon (4 grams) vanilla extract
¼ tsp (1 gram) salt
2 cups (300 grams) mixed berries (fresh or frozen)
1 tablespoon (14 grams) chia seeds
½ cup (115 grams) heavy cream, chilled
¼ cup (25 grams) powdered sugar
¼ cup (60 grams) Greek yogurt, chilled
Step by step
Preheat oven to 350F. Add vanilla wafers to KitchenAid® Cordless Go Food Chopper. Pulse until fine crumbs. Add butter and salt, pulse until clumps form. Press into cupcake liners in muffin tin.
In mixing bowl, using KitchenAid® Cordless Go Hand Mixer, beat together sugar and cream cheese until fluffy. Beat in eggs 1 at a time. Add vanilla extract and salt, mix to combine. Scoop into cupcake liners. Bake at 350F for 25-30 minutes or until firm.
While baking, make berry jam. Add berries to KitchenAid® Cordless Go Top Down Chopper. Pulse until finely chopped. Add chia seeds and mix until combined. Cover and chill to thicken.
Add cream and powdered sugar to clean mixing bowl. Using KitchenAid® Cordless Go Hand Mixer, hip until soft peaks form. Fold in Greek yogurt. To serve, top cheesecake with berry jam and whipped cream.
Pro Tip: Other fruits, like peaches, plums, cherries, or nectarines, make great chia jam. Make a couple of varieties and store in the KitchenAid® Cordless Go Top Down Chopper jars with lids.