Ingredients
Crust
- 1 ½ Cups graham cracker crumbs
- ¼ Cup granulated sugar
- 6 Tbsp. J. Olive Co. Butter Olive Oil
Filling
- 2 Blocks cream cheese, softened
- 1 Cup sour cream
- ¼ Cup J. Olive Co. Cascadian Wild Raspberry Balsamic
- 1 Tsp. Vanilla extract
- ½ Cup powdered sugar
- 1 Cup heavy cream, whipped to stiff peaks
- Fresh raspberries and mint, to garnish
Directions
Crust
1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and Butter Olive Oil until the mixture resembles wet sand.
2. Press the mixture evenly into the bottom of 8 ramekins, using the back of a spoon or a flat-bottomed glass to pack it down.Refrigerate the ramekins while you make the filling.
Filling
1. In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or a stand mixer.
2. Add the powdered sugar, vanilla extract, Raspberry Balsamic, and sour cream. Beat until well combined and smooth. Gently fold in the whipped cream until fully incorporated into the cream cheese mixture.
3. Get the ramekins out of the fridge and spoon the cheesecake filling over the crust in each ramekin, spreading it evenly with a spatula.
Refrigerate for at least 4 hours, then garnish with mint and raspberries.