Serves | 4
These mini cheesecakes are sure to please even the most discriminating palate. We especially love serving them with handpicked Oregon berries.
- 4 ounces vanilla wafer cookies
- 4 tablespoons butter, melted
- ¼ teaspoon fine sea salt
- 8 ounces Nancy’s Cream Cheese, softened
- ½ cup Nancy’s Sour Cream
- ⅓ cup plus 1 tablespoon sugar, divided
- 1 egg
- ½ vanilla bean, halved lengthwise, seeds scraped out
- 1 cup fresh raspberries
- 1 cup fresh blackberries
Preheat oven to 350°F. In a food processor pulse cookies until finely ground. Add butter and salt and pulse until mixture has the texture of wet sand. Press crust mixture into 4 wide-mouth ½-pint mason jars. Place jars on a baking sheet and bake until crust is browned and set, about 15 minutes. Lower oven temperature to 325°F.
Wipe out food processor and add cream cheese, sour cream, ⅓ cup sugar, egg, and vanilla bean seeds and process until completely smooth. Divide mixture between jars and return to oven until set but still slightly jiggly in the center, about 15 minutes. Cool completely on a rack, then cover and refrigerate.
In a small bowl combine raspberries, blackberries, and 1 tablespoon sugar. Allow to macerate, stirring occasionally, for 15 minutes or until berry juices collect in the bottom of the bowl. Serve cheesecakes with berries.