These scrumptious Mini Honey Balsamic Berry Cheesecakes are surprisingly easy to make, starting with sugar cookie dough for the crust!
My husband calls Pinterest the Bermuda Triangle for women. I will admit, I have been sucked into the magical world of Pinterest a time or two (or ten, or a million) before. You cannot help but browse through the thousands of enticing recipes and DIY projects.
You can learn to bake a cake, plant a garden, or make your own Christmas ornaments. But, many Pinterest enthusiasts, like me, don’t have enough time to create everything they have Pinned.
With the holidays looming, I decided to sift through my Pinterest Recipe Boards. I wanted to find a pie recipe to serve on Thanksgiving. I wanted something different from the traditional pumpkin or pecan pie we usually serve.
I actually found two recipes that were intriguing, so I decided to combine them. One recipe was a traditional blueberry pie and the other was a no bake pie with a sugar cookie crust. The recipe I created was Mini Honey Balsamic Berry Cheesecakes.
Mini Honey Balsamic Berry Cheesecakes Recipe
Ingredients:
1 roll of sugar cookie dough
1 bag of frozen mixed berries, thawed, divided
1 tablespoon balsamic vinegar
1/2 cup sugar
1/3 cup honey
1 teaspoon vanilla extract
1 package of 8 oz. cream cheese, softened
2 cups whipped topping, thawed, divided
Directions:
Preheat oven to 350.
Cut cookie dough into 1/2″ thick slices. Gently press into greased muffin tins.
Bake for 12-15 minutes, or until edges are just golden brown. The cookie in the middle may puff up. That is fine.
When the sides are golden brown, take them out and gently press down on the middle. Set aside to cool.
In a medium bowl, mash two cups of berries.
Add balsamic vinegar, 1/4 cup sugar, honey, and vanilla. Mix well.
In a separate bowl, beat cream cheese and remaining sugar until well blended.
Add berries and beat on low until well blended, about 1 minute.
Fold in 1 3/4 cups of the whipped topping.
Add berry mixture to sugar cookie crusts.
Refrigerate for at least 4 hours.
Top with remaining whipped topping and garnish with mint and your favorite berry.
Mini Honey Balsamic Berry Cheesecakes
Ingredients
- 1 roll of sugar cookie dough
- 1 bag of frozen mixed berries thawed, divided
- 1 tablespoon balsamic vinegar
- 1/2 cup sugar
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 package of 8 oz. cream cheese softened
- 2 cups whipped topping thawed, divided
Instructions
- Preheat oven to 350.
- Cut cookie dough into 1/2" thick slices. Gently press into greased muffin tins.
- Bake for 12-15 minutes, or until edges are just golden brown. The cookie in the middle may puff up. That is fine.
- When the sides are golden brown, take them out and gently press down on the middle. Set aside to cool.
- In a medium bowl, mash two cups of berries.
- Add balsamic vinegar, 1/4 cup sugar, honey, and vanilla. Mix well.
- In a separate bowl, beat cream cheese and remaining sugar until well blended.
- Add berries and beat on low until well blended, about 1 minute.
- Fold in 1 3/4 cups of the whipped topping.
- Add berry mixture to sugar cookie crusts.
- Refrigerate for at least 4 hours.
- Top with remaining whipped topping and garnish with mint and your favorite berry.
Peggy Rydzewski says
Our homemade spaghetti sauce can make quite the mess.
Thuy Vy Vu says
I say the red sauce is the biggest culprit.
Faith says
It doesn’t matter what craft or cooking I do, a stain is made!
Tabathia B says
I would say spaghetti with lots of pasta sauce
Audra O'Hara says
I cook homemade spaghetti sauce and meatballs a lot. I always make such a mess. And as much as I try, I always wind up getting sauce on my clothes!
carol clark says
i like making jelly and sometimes it stains my hands well most of the time
Candice says
I love to make mercury lass, and it can be messy for sure!
Jean D. says
I see I’m not the only one who loves pasta with tomato sauce. Of course it stains, and if I have friends over and serve red wine with it, I’m going for the Clorox right away.
Thanks for a generous giveaway!