Go Back
Mini Boysenberry Sour Cream Cheesecakes
Ingredients
Boysenberry Shortbread Crust
  • 1 1/2 boxes of Knott's Berry Farm Premium Boysenberry Shortbread Cookies 10 ounce
  • 3/4 cup unsalted butter melted
Boysenberry Sour Cream Cheesecake
  • 2 containers of whipped cream cheese 12 ounce
  • 1/2 cup + 2 tbsp organic cane sugar
  • 1/2 tsp salt
  • 1 vanilla bean split lengthwise
  • 1 cup sour cream
  • 4 eggs
  • 1/4 cup Berry Market Boysenberry Preserves plus additional for topping
Instructions
For the crust
  1. Crush cookies in the food processor. Alternatively, you can place the cookies in a bag and crush them with a rolling pin
  2. Pour melted butter over crushed cookies and combine
  3. Coat springform pan with cooking spray
  4. Press crumbs firmly onto the bottom and sides of pan
  5. Bake crust at 350° F for 10-15 minutes, or until crush has browned slightly
For the cheesecake
  1. Using a stand mixer, combine cream cheese, sugar and salt until smooth
  2. Add in vanilla beans and sour cream and mix until smooth
  3. Add in eggs, mixing just until combined
  4. Pour cream cheese mixture into cooled crusts, reserving 1/2 cup mixture
  5. Mix 1/4 cup Boysenberry Preserves into reserved cream cheese mixture
  6. Drizzle mixture across the top of mini cheesecakes
  7. Use a knife to create a swirl design
  8. Bake at 350° for 30-40 minutes, or until edges are set but center is slightly wobbly
  9. Cool completely, then refrigerate for at least 2 hours to set cheesecake
  10. To serve, top cheesecakes with Boysenberry Preserves, fresh whipped cream and fresh mint leaves