Ingredients
- Assorted mini cheesecakes (store-bought or homemade)
- Cream cheese
- Sugar
- Graham crackers or digestive biscuits (for crust)
- Butter
- Vanilla extract
- Fresh fruit toppings
- Strawberries
- Blueberries
- Raspberries
- Kiwis
- Sweet sauces and glazes
- Chocolate ganache
- Berry compote
- Caramel sauce
- Additional toppings and garnishes
- Whipped cream
- Nuts (almonds, pecans)
- Mint leaves
- Shredded coconut
Instructions
- Create or purchase mini cheesecakes; arrange on a platter.
- Organize toppings and garnishes in small bowls or ramekins around the cheesecakes.
- Assemble the mini cheesecake board by surrounding the cheesecakes with toppings, sauces, and nuts. Add utensils like small spoons or tongs for serving.
Notes
- Use high-quality pre-made or homemade mini cheesecakes for best results.
- Presentation is key—arrange toppings and garnishes attractively.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add fresh fruit just before serving to keep it fresh and vibrant.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of the cheesecake board
- Calories: 250 kcal Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg