
Mini Cheesecake with Sparkling Caramel Sauce and Frosted Grapes
- 12 Total Servings
- 30 min Cook Time
- 30 min Prep Time
- 1 hr Total Time
Mini cheesecakes are perfect for a holiday party or casual family gathering.
Ingredients
Crust
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup unsalted butter, melted
Filling
- 8 oz plain, brick-style cream cheese, softened
- 1 cup sour cream
- ½ cup granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 eggs, beaten
Frosted Grapes
- 12 small red grape clusters
- ¼ cup pasteurized liquid egg whites
- 1 cup granulated sugar
Caramel Sauce
- 1 cup granulated sugar
- ¼ cup Welch's Sparkling White Grape Juice
- 2 tbsp unsalted butter
- ½ cup 35% whipping cream
Nutrition
Serving Size: 1 mini cheesecake with frosted grapes and 1 tbsp caramel sauce
- 208 calories
- 11g fat
- 7g saturated fat
- 26g carbohydrates
- 0.2g fiber
- 45mg cholesterol
- 32mg sodium
- 14g sugar
- 2g protein
Preparation
Steps
- Crust: Preheat the oven to 350°F. Toss the gingersnap crumbs with the butter until well coated. Divide the crumb mixture evenly between the 12 muffin cups in a greased muffin tin; press firmly to cover the bottom.
- Filling: Beat the cream cheese with the sour cream, sugar, lemon juice and vanilla until smooth. Beat in the eggs, one at a time, just until combined. Pour an equal amount of the mixture into each muffin cup.
- Bake for 15 to 18 minutes or until set but still slightly jiggly in the centre. Transfer to a wire rack to cool completely. Freeze for 3 hours or until easy to remove from muffin tin. Wrap tightly and store for up to one month or thaw before serving.
- Frosted Grapes: Beat the egg whites until foamy. Dip a grape cluster in the egg whites, shake off the excess and carefully roll in sugar until well coated. Arrange on a wire rack to dry for at least 1 hour.
- Caramel Sauce: Place the sugar and Welch’s Sparkling White Grape Juice in a small saucepan. Bring to a boil without stirring. Simmer for 7 minutes or until mixture is amber in colour. Remove from heat; cool for 1 minute. Slowly, whisk in cream and butter.
- Assemble: Place each cheesecake on a plate, spoon caramel over top and garnish with a cluster of frosted grapes.