Ingredients
- Mini cheesecakes
- Fresh berries (strawberries, raspberries, blueberries, blackberries)
- Chocolate toppings (melted chocolate, chocolate shavings, or chips)
- Whipped cream
- Fruit compotes or jams
- Nuts (chopped pecans, walnuts, or almonds)
- Cookie or biscuit bases
- Fresh mint leaves
- Sweeteners or syrups (honey, caramel, or fruit syrups)
Instructions
- Prepare mini cheesecakes using a muffin tin lined with cupcake liners.
- Mix cream cheese, sugar, eggs, vanilla, and lemon juice for the cheesecake batter.
- Pour the batter into liners, filling each about 2/3 full.
- Bake at 325°F (160°C) for 15-20 minutes until set.
- Cool completely before decorating with toppings.
- Top mini cheesecakes with fresh berries, chocolate drizzle, or whipped cream.
- Add edible decorations like sprinkles or chopped nuts.
- Assemble your cheesecake board by arranging mini cheesecakes in the center and placing fruits and toppings around them.
- Incorporate decorative elements for visual appeal.
Notes
- Store cheesecakes in an airtight container in the refrigerator if not served right away.
- Assemble the cheesecake board close to serving time to maintain freshness.
- Use different heights for presentation.
- Color-coordinate toppings to enhance visual interest.
- Provide utensils for easy serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg