Our Mixed Berry Cheesecake Cupcakes yield 12 perfect portions, each topped with berries and adollop of whipped cream.
Just use whatever berries are seasonally available.
Ingredients
Crust
1cupgraham cracker crumbs (from 1 [13.5-oz.]
Credit: Photographer: Alison Miksch Food Stylist: Erin Merhar Prop Stylist: Prissy Lee
Line a 12-cup standard-size muffin pan with paper or foil muffins liners.
Stir together graham cracker crumbs, butter, sugar, and salt in a small bowl.
Spoon a heaping 1 1/2 tablespoons into each muffin liner.
Using a 1/4 cup measuring cup or your fingers, press cracker crumb mixture into bottom of muffin liner.
Bake crusts just until lightly golden, about 5 minutes.
Let cool in pan on a wire rack.
Add vanilla, and continue beating on medium speed just until combined.
Add eggs, 1 at a time, beating on low speed until just incorporated after each addition.
(Do not overbeat.)
Pour cheesecake batter evenly over crusts in pan, about 3 tablespoons each.
Jiggle muffin pan to smooth tops of batter.
Let crusts cool in pan on a wire rack 20 minutes.
Remove from pan, and place on serving platter.
Refrigerate until completely cooled, about 1 hour.
Transfer whipped cream to a piping bag fitted with a star tip.
Pipe whipped cream on each cheesecake; top each with 1 strawberry half, and add berries.
Serve immediately or refrigerate until ready to serve.
