the mini cheesecake addiction

I can’t help myself… ever since we’ve been to New York one year ago I only wanna bake cheesecakes (and of course eat them ALL)! this has become a teeny tiny problem because no one wants me to bake them anymore and I can’t eat them all by myself (well I COULD – but my wedding dress has to fit in about two months…)



lately one of my best friends Melanie invited us to her birthday party – so of course I asked her if she wanted me to bake something. humble as she is, she didn’t ask for anything. so I pointed out that I haven’t properly baked this year and that I’m -really- desperate to finally get back into it and only need a reason for.


I couldn’t believe my luck when she said „allright – I would genuinely like some kind of cheesecake with any berries you can find“. YAAAAAY someone wants me to bake cheesecakes again!!!


as I already shared one of my fave recipes with you on the blog I wanted to create something slightly different that is perfect for a little buffet of treats.

these mini cheesecakes are super easy, extremly delicious and look just fabulous!

for the crust
200g shortbread
100g butter

layer a muffin tray with paper liners and preheat oven to 200°C. crumble the shortbread and mix it with the butter. press it on the bottom of the muffin tin and bake it for about 8 minutes.


for the raspberry topping
150g fresh Raspberries
1/2 pkg vanilla sugar

puree the raspberries with the sugar (add more if you like it sweeter) and strain it through a sieve.


for the filling
400g cream cheese
130g granulated sugar
a pinch of salt
1/2 pkg vanilla sugar
2 large eggs, at room temperature

mix all the ingredients for the filling together until you’ve got a smooth mixture. fill the cream cheese mixture in the muffin liners and swirl in one teaspoon of the raspberry purée each. bake for about 18-22 minutes (or until the filling is set). ENJOY!


what’s your all time baking favourite? I’d love to hear from you ❤

Maruschka x


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