Ingredients
Method
Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture evenly into the bottom of mini cheesecake molds.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add sour cream, powdered sugar, and vanilla extract. Mix until well combined.
- Gently fold in the whipped heavy cream until fully incorporated.
Assemble the Cheesecakes
- Spoon the cheesecake filling over the crust in the molds, smoothing the top with a spatula.
- Refrigerate for at least 2 hours or until set.
Serve
- Once set, remove the cheesecakes from the molds.
- Drizzle with salted caramel sauce, and top with blackberries and sliced figs. Sprinkle with sea salt before serving.
Nutrition
Notes
These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.