Individual Cheesecakes with Mixed-Berry Sauce

Name: Individual Cheesecakes with Mixed-Berry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ground vanilla wafer cookies or shortbread cookies (about 10 ounces); 1/4 cup (1/2 stick) unsalted butter, melted; 3 8-ounce packages cream cheese, room temperature; 3/4 cup sugar; 1/2 teaspoon vanilla extract; 2 large eggs; 2 large egg yolks; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup sugar; 2 1/2-pint baskets raspberries; 2 1/2-pint baskets blueberries; 6 tablespoons black raspberry liqueur (such as Chambord)

Servings: persons

2 cups ground vanilla wafer cookies or shortbread cookies (about 10 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
2 large egg yolks
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
2 1/2-pint baskets raspberries
2 1/2-pint baskets blueberries
6 tablespoons black raspberry liqueur (such as Chambord)

1
Preheat oven to 325F.
2
Butter six 1 1/4 cup custard cups.
3
Toss ground cookies with melted butter in medium bowl to blend.
4
Press 3 tablespoons cookie mixture evenly onto bottom of each prepared cup; reserve remaining cookie mixture.
5
Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl, about 1 minute.
6
Add eggs and yolks 1 at a time, blending well after each addition.
7
Divide batter equally among custard cups.
8
Sprinkle reserved cookie mixture evenly atop batter.
9
Place cups in large roasting pan.
10
Add enough hot water to pan to reach halfway up sides of cups.
11
Bake until cheesecakes are set in center, about 45 minutes.
12
Remove cheesecakes from water bath.
13
Cool completely.
14
Wrap in plastic and refrigerate until cold, about 2 hours.
15
(Can be made 1 day ahead.
16
Keep refrigerated.)
17
Melt butter in heavy medium skillet over high heat.
18
Mix in sugar.
19
Add berries and stir until sugar dissolves and berries are heated through, about 3 minutes.
20
Remove skillet from heat; stir in liqueur.
21
Cut around cheesecakes to loosen.
22
Turn cheesecakes out onto plates.
23
Pour warm berry sauce around cheesecakes.

1179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups ground vanilla wafer cookies or shortbread cookies (about 10 ounces), 1/4 cup (1/2 stick) unsalted butter, melted, 3 8-ounce packages cream cheese, room temperature, 3/4 cup sugar, and more.

Yes, Individual Cheesecakes with Mixed-Berry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!