Mini Cheesecakes with Cornflake Crust and Berry Sauce
Individual-sized cheesecakes featuring a crunchy cornflake crust and creamy filling, topped with a smooth berry sauce made from strawberries and blueberries. These mini desserts are perfect for parties, special occasions, or when you want portion-controlled indulgence. The unique cornflake base provides textural contrast to the rich, tangy cheesecake filling, while the velvet berry sauce adds bright fruit flavor and beautiful color. Baked at a low temperature for an ultra-smooth texture.
Ingredients
- 1 cup cornflakes
- ½ cup flour
- ¼ cup brown sugar
- ¼ teaspoon baking soda
- ½ stick margarine
- 1 ½ cups cream cheese
- 1 ½ cups sour cream
- 1 cup sugar
- 2 eggs
- 3 tablespoons flour
- 1 tablespoon vanilla sugar
- 1 cup frozen strawberries, defrosted
- 2 tablespoons frozen blueberries, defrosted
- 3 tablespoons orange juice
- 1 tablespoon sugar
Instructions
- 1
Preheat oven to 225 degrees Fahrenheit and grease 14 medium muffin cups
- 2
Place cornflakes in a resealable bag and crush well by hand, then pour into a medium mixing bowl
- 3
Add flour, brown sugar, and baking soda to cornflakes and mix
- 4
Melt margarine and stir into crumb mixture
- 5
Press crumbs into muffin cups
- 6
In a large mixing bowl, combine cream cheese, sour cream, sugar, eggs, flour, and vanilla sugar and stir until well combined
- 7
Pour cheese mixture over crumbs in muffin cups
- 8
Place on the bottom rack of the oven and bake for 50 minutes
- 9
Allow to cool in the oven
- 10
In a medium mixing bowl, blend strawberries, blueberries, orange juice, and sugar with an immersion blender
- 11
Pour berry sauce over cooled cheesecakes
- 12
Allow to set in the fridge for one hour
Tips
Crush cornflakes in a sealed bag to prevent mess and achieve uniform crumb size for an even crust texture.
Cool cheesecakes in the oven with the door slightly open to prevent cracking from temperature shock.
Use an immersion blender for the berry sauce to achieve a perfectly smooth, velvet-like consistency without lumps.
Good to Know
Refrigerate covered for up to 5 days. Berry sauce may separate slightly - stir gently before serving.
Can be made 2 days ahead. Add berry sauce just before serving for best presentation.
Serve chilled directly from refrigerator. Allow 5 minutes at room temperature for easier removal from muffin cups.
Common Mistakes
Avoid overbaking at high temperatures to prevent cracking and rubbery texture in the cheesecake filling.
Don't skip the cooling in oven step to prevent temperature shock cracks.
Substitutions
FAQ
Can I use fresh berries instead of frozen?
Yes, use the same amounts of fresh berries. You may need slightly less orange juice since fresh berries contain less moisture than defrosted frozen ones.
How long will these keep in the refrigerator?
Mini cheesecakes will stay fresh for up to 5 days when stored covered in the refrigerator. The berry sauce may separate slightly over time.
Can I freeze these mini cheesecakes?
Yes, freeze without the berry sauce for up to 3 months. Thaw overnight in refrigerator and add fresh berry sauce before serving for best quality.