Berry Crumble Cheesecakes

15 ingredients
5 steps

Ingredients

  • 4 oz graham grackers, broken
  • 7 tbsp butter, melted
  • 2 None large eggs
  • 3/4 cup granulated sugar
  • 1 1/4 cups sour cream
  • 9 oz cream cheese, chopped, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • 2 oz frozen mixed berries
  • None None Crumble
  • 3 tbsp flour
  • 4 1/2 tbsp butter, chopped
  • 2 1/2 tbsp shredded coconut
  • 3 tbsp brown sugar
  • None None whipped cream, to serve

Directions

  1. 1
    Preheat oven to 325°F. Lightly grease a 6-cup muffin pan and line with paper liners.
  2. 2
    Place graham crackers in a food processor and process until finely crushed. Add butter and process until combined. Distribute between muffin recesses and press firmly into bases. Chill for 10 mins, until firm.
  3. 3
    In a stand mixer, whip eggs and sugar until pale and creamy. Beat in sour cream, cream cheese and vanilla until combined. Fold in flour. Pour a little cheesecake mixture over bases then top with berries. Pour remaining mixture over bases, smoothing tops.
  4. 4
    To make the crumble, sift flour into a medium bowl. Cut in butter until mixture resembles breadcrumbs. Stir in coconut and sugar then sprinkle over cheesecakes.
  5. 5
    Bake cheesecakes for 40-45 mins, until just set. Turn off oven. Let cheesecakes cool to room temperature in the turned-off oven with the door ajar. Remove from oven and chill until firm. Serve topped with whipped cream.

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