Mini Honey Balsamic Berry Cheesecakes Recipe

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.

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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.

Continue to Content

Yield: 12

Mini Honey Balsamic Berry Cheesecakes

Print

Make a delicious and easy berry-filled dessert with this Mini Honey Balsamic Berry Cheesecake recipe.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 35 minutes

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

1. Preheat oven to 350.
2. 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.
3. 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.
4. 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.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 190Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 83mgCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 2g

Nutrition is calculated automatically and may not be accurate.

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