By Family Circle
Makes: 12 servings
Prep: 20 mins
Bake: 15 mins at 350°F
[post_ads]Ingredients
- 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)
Directions
- 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.
- 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.
- Pour evenly into muffin liners. Bake at 350 degrees for 15 minutes, until set. Cool to room temperature, then refrigerate until cold.
- 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.
- Remove cakes from pan and peel off liners. Spoon berries on top of each cake and garnish with mint leaves, if using.
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Nutrition Information for Mini Berry Goat Cheese Cakes Servings Per Recipe: 12
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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