Mini Berry Goat Cheese Cakes

By Family Circle

Makes: 12 servings
Prep: 20 mins
Bake: 15 mins at 350°F


  • 8 ounces gingersnaps
  • 4 tablespoons unsalted butter, melted
  • 8 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup plus 1 tbsp sugar
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup blueberries
  • Mint leaves, for garnish (optional)


  1. Heat oven to 350 degrees . Add gingersnaps to a food processor; process until finely ground (yields about 1 cup). Pour in melted butter; process until well combined. Insert 12 liners in a standard-size square or round muffin pan. Press 2 tbsp of the ground gingersnaps firmly into each liner.
  2. Beat goat cheese and cream cheese with a hand mixer on low until smooth. Add 2/3 cup of the sugar and the salt; beat until combined. Incorporate eggs one at a time, then add vanilla. Beat on high until smooth, about 2 minutes.
  3. Pour evenly into muffin liners. Bake at 350 degrees for 15 minutes, until set. Cool to room temperature, then refrigerate until cold.
  4. Meanwhile, combine blackberries, raspberries, blueberries, remaining 1 tbsp sugar and 1 tbsp water in a pot. Cook over medium heat until berries burst, about 5 minutes. Cool. Refrigerate until using.
  5. Remove cakes from pan and peel off liners. Spoon berries on top of each cake and garnish with mint leaves, if using.
Nutrition Information for Mini Berry Goat Cheese Cakes Servings Per Recipe: 12

PER SERVING: 310 cal., 20 g total fat (11 g sat. fat), 75 mg chol., 290 mg sodium, 28 g carb. (2 g fiber), 8 g pro. 

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Cake Magazine: Mini Berry Goat Cheese Cakes
Mini Berry Goat Cheese Cakes
Cake Magazine
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