What separates these Mini Chambord Cheesecakes from the other bajillion cheesecakes out there?! (other than their fun size!) The cookie crust and Chambord sauce. Literally bites from heaven.
Cheesecake vs. Cheesecake
When trying to think of what bite sized recipe I wanted to post first, it was a no-brainer.
Cheesecake is my weakness.
It always has been.
My parents used to make it at “the shop” when I was younger and all I remember is licking the batter! Raw egg and all!
For the past few years, my mother has been “perfecting” her recipe and now keeps it under lock and key.
We have had cheesecake battles to see whose is better. My family, of course, being the judges.
Even though her cheesecake is, as my middle schoolers say, “BOMB”, (I think mine is
better a strong competitor)
I like to think I put a lil’ extra lovin’ when it comes to the crust and topping.
That Crust Though
My cookie crust is simply made from the vanilla cream filled cookies you can find in any food store. I usually get the generic ones which work just fine or you can buy the fancy brand names like Keebler or Oreo.
The combination of cookie and filling mixed with butter and cinnamon is what makes this crust so delectable.
This crust is not a soft crust that disintegrates as it bakes.
It stands up to this cheesecake!
It says, “Yo, Mista Cheesecake! I’m here and I ain’t goin’ nowheres!”. (It’s from Long Island)
My Mini Chambord Cheesecakes With Cookie Crust will leave your guests more than satisfied.
I promise. If not, you have free rein to leave me a nasty comment…
Oh boy, I hope I don’t regret saying that.. 😯
EASY Raspberry Chambord Sauce
Chambord is a yummy raspberry liqueur that I have always had in my liquor cabinet. I use it for cooking 90% of the time. It’s good in drinks too but typically I’ll throw it in a sauce.
Cooking with liqueurs just adds a certain”je ne sais quoi” to a dish. Fun fact! That term literally means, “I don’t know what” in French. (Sounds better IN French, oui?)
Oh and if you “accidentally” make too much sauce, I beg you to throw it on top of some good vanilla ice cream! With the whipped topping!!! Thank me later…
Mini Cheesecakes Freeze Well!
The best thing of all, anything bite sized is easy to store in the freezer!
Cheesecake, in general, freezes especially well so I encourage you to make these days or even weeks ahead of time and freeze them in Tupperware. You can stack them with wax paper between.
Then, just pull them out to defrost for a few hours before the party and just top with the sauce and/or whipped cream!
Now I have to make dinner since Derek is getting hangry…
I’m thinkin’ veggie lasagna.. Anyone have a good recipe they like??
Here are the mini cheesecake steps…
If you make these, tag me on your favorite social media and share what your guests thought!
What separates these Mini Raspberry Cheesecakes from the other bajillion mini cheesecakes out there?! The cookie crust and easy, tasty sauce!
- 20 Cream Filled Vanilla Cookies (any brand)
- 1/4 Tsp. Cinnamon
- 4 oz. (1/2 stick) Salted Butter (Melted)
- 1 8 oz. Cream Cheese (1 package)
- 1/2 Cup Heavy Cream
- 1/2 Cup Powdered Sugar
- 2 Large Egg Yolks
- 2 Tbsp. Sour Cream
- 1/2 Tsp. Vanilla
- 1 Large Lemon Zested (reserve one tsp. for sauce)
- 1/8 Tsp. Salt
- 1 Tbsp. Chambord Liqueur
- 1/4 Cup Raspberry Jam or Sauce (store bought is perfect!)
- 1 Tsp. Lemon Zest
- 1/4 Cup Heavy Cream
- 1 Tbsp. Powdered Sugar
- 1/8 Tsp. Vanilla Extract
- 1 Tsp. Gelatin (to help it hold better)
Add crust ingredients to a food processor and puree until crushed. Consistency should hold together when pinched like wet sand.
Fill each tin about halfway up with the cookie crust pressing down until nicely compacted. Tip* Cut a small strip of wax paper to place inside each tin for easy removal.
Bake crusts on the middle rack at 325 degrees F for about 10 min or until you see the crusts start to slightly brown.
While the crusts are baking, get your filling together by whisking the cream cheese and sugar on high for one minute.
Slow speed and add in all other ingredients until fully incorporated. Consistency should be pudding-like.
Use a mini ice cream scoop to scoop batter into tins to make sure you get the same sized cheesecakes. Fill just under the lip of the tin since they will rise a bit!
Bake at 325 degrees F on the middle rack for 12-14 min or until they come out clean with a toothpick. Do NOT overbake!
If you want to ensure cracks do not form, turn off oven a few minutes early and crack open the door. Take out after 5 minutes. This will allow the cheesecakes to cool at a slower pace.
Mix sauce ingredients together in a small bowl. Drizzle on top of cheesecakes when cooled.
Add your cream, sugar, vanilla and gelatin to a blender and whisk on high for about a minute. Stop when it thickens and you have stiff peaks.
Add whipped cream to piping bag with tip of choice and pipe a dollop on top of cheesecakes. (Use plastic baggie and snip off the corner if you do not have a piping bag) I used a star tip for the pretty star shape!
This is one of my longest recipes but it is well worth it. The fact that you can make these in advance and freeze them is awesome!
*You can make these in bigger muffin tins or one large cheesecake tin but you will need to lengthen the baking time!
*Use mini cupcake liners if you want help removing these easily from tins, but take off the paper before serving! It's tacky!
*The gelatin helps to stabilize the whipped cream so it will not melt halfway through the night.
*Try serving the Chambord sauce on the side with a small spoon!
*You can always heat the Chambord sauce in a sauce pan to cook off any alcohol if your worried about that. Then cool.
*These freeze very well so just prepare ahead of time and freeze in Tupperware containers with wax paper between layers.