Mini Raspberry Cheesy Cakes

Hi there! How was your weekend? Mine was a quiet one, filled with house cleaning after weeks of procrastination (am I the only one feeling some spring cleaning madness?), had a visit to see some beautiful light sculptures at Vivid festival, the weather has been crap all weekend here in Syd, so I decided to stay home, pig out and bake! ;D

I always love Yael's Berry Cheesecake from David Jones Foodhall (as I was too lazy to travel to the City/Bondi to buy some, I thought why not make my own since I still have leftover cupcake cases from baking session with mumsy (see cuppiecake post here). After a good hour of baking, yay mission accomplished! These cheesecakes are so mini, which makes them so cute and easy to eat! ;)

Press a teaspoon of mixture into the base of each paper cup.

Beat cream cheese, sour cream and sugar together until light & fluffy.

Spoon mixture over the bases.

Then sprinkle some raspberries evenly on top.

Voila! Berry-licous cheesecakes with my fav fruits.

 Mmm..I could hardly wait to try em! ;P

Makes 
60 mini cheese cakes

Ingredients
100g 'Arnotts Nice' biscuits

55g almond meal

60g unsalted butter

400g cream cheese

100ml sour cream

110g caster sugar

1 egg

1 egg yolk

1 tsp vanilla essence

1 finely grated lime zest

Raspberries

Method
1. Mix crushed biccies, almond meal and butter into a bowl.
2. Press 1 tsp of mixture into the base of paper cups.
3. Beat cream cheese, sour cream, caster sugar until light & fluffy.

4. Then add egg, yolk, vanilla essence and lime zest.

5. Spoon mixture over bases, sprinkle raspberries evenly on top.

6. Bake for 20 minutes, allow to cool then refrigerate.