City Lifestyle

Want to start a publication?

Learn More

Featured Article

Bella's Mini Cheesecakes

From Chef Shelly, Bella Bistro Culinary Studio

Article by Chef Shelly

Photography by Bella Bistro Culinary Studio

Originally published in Arvada Lifestyle


2 cups graham cracker crumbs

1/4 cups sugar

1/2 cup melted butter


2 – 8 ounce cream cheese blocks (room temp)

2/3 cup sugar

2 tablespoons cornstarch

2 eggs room temp

1/2 cup sour cream

1 teaspoon vanilla


3 cups fresh raspberries or blueberries

1/2 cup sugar

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1 cup sweet wine

1 tablespoon cornstarch

Preheat Oven to 350*

Line 18 muffin tins with parchment baking cups

Crust: stir ingredients. Place 2 tablespoons into each tin.

Cheesecake Base: beat soft cream cheese. Add cornstarch and sugar. Add eggs one at a time. Blend in sour cream and vanilla. 

Bake at 350 for 13 – 15 minutes. Cheesecake should be softly set, slightly jiggly in the center. Let cool for 30 minutes. Refrigerate before serving.

Berry Sauce: simmer on low heat 20 minutes stirring frequently. Mix 1 tablespoon water with cornstarch. Stir into the sauce until thickened. 

Garnish with fresh berries & mint