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.

When I am making pies, especially with berries, I almost always make a mess. I have an apron, but I never remember to put it on before I start cooking. By the time I am done with my recipe, I have stained at least one article of clothing, if not more. I would be lost without my Clorox 2® Stain Remover & Color Booster. My secret weapon gives me creative license to create a recipe without fear of staining my clothes. Clorox 2 Stain Remover & Color Booster leaves my clothes looking good as new, no matter how messy it gets in the kitchen.

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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.

Print

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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

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.

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