Mini Berry Cheesecakes

 Mini Berry Cheesecakes via The Baker Chick

I feel like I have the next few days to post any recipes containing summer ingredients and then they are banned for good, to be replaced by apples, pumpkin and all things cozy. The moment September rolls around it seems like a mad rush for anything fall am I right? Now don’t get me wrong- I adore autumn and everything that comes with it- (football, pumpkin beer, leaves changing for starters,) but I suddenly feel like I have way too many summer recipes that I had planned to make but never got to. Why are things so hard to accomplish with a baby sometimes?

Luckily having my Mama in town last weekend meant I had a chance to get some baking done, and since it was also her birthday I knew that her favorite dessert, cheesecake, had to happen. And mini? Even better!

 Mini Berry Cheesecakes via The Baker Chick

These are classic vanilla bean cheesecakes with tangy sour cream topping. I loaded them up with fresh berries which was just delightful. I made these using my fancy cheesecake pan, but you could just as easily make them in cupcake tins with liners!

We celebrated my Mom’s birthday on our back porch with burgers on the grill and these cute bite-sized desserts afterwards. They’re just perfect for a potluck-type setting where finger food is key- (the best kind!)

Mini Berry Cheesecakes

Yield: 18 cheesecakes


  • 1 1/2 cup crushed Graham Crackers
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • Filling:
  • 2-8oz packages of cream cheese at room temperature
  • 1/2 cup sugar
  • 3 large eggs - at room temperature
  • 1 tsp. vanilla bean paste (or extract)
  • 1 pint sour cream
  • 1/4 cup sugar
  • 1 tsp. pure vanilla extract
  • Fresh berries for topping (optional)


  1. Spray or grease 18 mini cheesecake wells or a muffin tin. Preheat oven to 375.
  2. Put half of the box of graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1 1/2 cups into a medium sized bowl.
  3. Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
  4. Spoon about 2 tablespoons of crust mixture into each well and press into bottom with your fingers. Set aside.
  5. Filling:
  6. In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecakes won't be as dense once it bakes.)
  7. Pour mixture over the crusts- filling each about 3/4 of the way. Gently tap the pan to encourage any air bubbles to rise to the surface.
  8. Place the cheesecakes into a preheated oven and bake for approximately 15-18 minutes, or until the centers no longer jiggle when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
  9. For the Sour Cream Topping:
  10. While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth.
  11. Once the cheesecake has cooled for approximately 15 minutes, spoon the sour cream topping over tops. Using the back of a spoon or an offset spatula, smooth out the surface of each one.
  12. Place cheesecakes back into the oven (remember the heat should have been increased to 450° F) and bake for about 5 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
  13. Refrigerate the cheesecakes overnight to set. *Don't put cheesecakes in the fridge until it has cooled to room temperature.
  14. Top with fresh berries before serving.


Peach Buttermilk Upside Down Cake

 Peach Buttermilk Upside Down Cake via The Baker Chick

Dear New York in the summer, I forgive you. 

I know in the majority  of my blog posts I have complained about your stinky, humid, too-hot-for-anything ways, but you have made it all right this year. It’s been much more pleasant than my first 8 summers and turning my oven on has not been half bad. This better mean you will be nicer this winter too as this past one was just stupid.

Thanks a bunch,

Audra Peach Buttermilk Upside Down Cake via The Baker Chick


Caramel Mocha Ice Cream Cupcakes

 Caramel Mocha Ice Cream Cupcakes via The Baker Chick

Do you have certain fast-food chain menu items that you were/are obsessed with? Like something that for several years you always had to have when passing by said chain? I have a a kid it was a Burger King chicken sandwich. I haven’t had one in years but my memory of them is that they were the single most delicious thing on the planet. As a 19 year old though, my obsession changed. I was in college, way too sophisticated for fast food, and very into frozen coffee drinks. Namely, a Caramel Frappuccino from Starbucks. It was my real first taste of coffee and I liked it blended, sweet and creamy- (pretty much not tasting like coffee at all right?)

Anyway, that obsession only lasted a couple years and fifty-some blended coffees later, but I’ll always remember that first sip of frozen, caramel-y, shopped cream goodness. Now I’m a no sugar-just cream in my coffee kind of girl, but I still have a thing for that oh so good flavor combo- enter these cupcakes! Caramel Mocha Ice Cream Cupcakes via The Baker Chick


Raspberry Brown Butter Bars

 Raspberry Brown Butter Bars via The Baker Chick

This has been the weirdest week ever. No routine, everything has been off, and bizarre (and also exciting) things are happening left and right. Ever have a week like that? Tuesday was particularly odd. Rainy day, no plans, no Andy all day, just me trying to entertain Hugo as he tries to crawl to every power cord and outlet in the apartment. (How do they know what is off limits!?) Then we find out that we booked a national commercial the two of us! (It shoots today actually.) So yesterday I went and signed my life away (it felt like,) to join the Screen Actor’s Guild! After all my years as an actor in this city it is so cool that I’ve finally joined. So anyway- lets hope Hugo behaves today- I’ll share a link of the commercial when it airs!

 Raspberry Brown Butter Bars via The Baker Chick

 Raspberry Brown Butter Bars via The Baker Chick


Lactation Cookies (Salted Oatmeal Chocolate Chip with Butterscotch!)

 Lactation Cookies (Salted Oatmeal Chocolate Chip with Butterscotch!) via The Baker Chick

Ok- I admit this may be the weirdest cookie I’ve posted on The Baker Chick. I am aware that this recipe may only be appealing to a very specific demographic, but rather than emailing the recipe out with all my notes scribbled in, I figured this is my blog and I’ll post breastfeeding cookies if I want to!! (Last week was breasfeeding awareness month so thereyago.)

A dear friend of mine has been working to up her milk supply and so I thought I’d bake her up a special batch of delicious, chewy, oatmeal, chocolate chip & butterscotch cookies that happen to have a few ingredients that help boost supply: Oatmeal, flax meal (easy to find,) and brewers yeast (harder to find but I bought a huge jar from Amazon.) Lactation Cookies (Salted Oatmeal Chocolate Chip with Butterscotch!) via The Baker Chick


Fudgy Zucchini Brownies

 Fudgy Zucchini Brownies via The Baker Chick

I put green vegetables in your brownies- please don’t hate me.

I know this generally isn’t my MO, and I tend to be more of the veggies are veggies and treats are treats mindset, but what can I say- I’m all about being unpredictable over here.  Now I like a nice slice of zucchini bread as much as the next girl, but I was just has leery about my frosted fudgy treats having two whole zucchini in them as you may be, but let me tell you- these brownies are goooood. Like- not good for having a veggie in them, but so good that I highly doubt you or anyone you served these to could ever guess the secret ingredient. Like so good that I will definitely be making them the next time I need a quick brownie fix, whether I have a fridge full of zucchini or not. Fudgy Zucchini Brownies via The Baker Chick