In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth. In a medium-sized bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar-flour mixture to the cream cheese and mix until smooth. Mix in the vanilla. Add the egg and beat just until combined, do not overmix. Spoon the cheesecake mixture over the crusts. Bake for 19 minutes. Cheesecakes will appear just barely set. Cool completely in the tins on a wire rack, then chill in an airtight container in the refrigerator overnight.
In a medium saucepan over medium-high heat, bring the berries, sugar and cornstarch to a boil, stirring constantly. Continue boiling and stirring for 1-2 minutes until thickened. Chill until cold.
Beat the whipping cream, sugar and vanilla until stiff.
Put the whipped cream into a pastry bag fitted with a large star tip (I used a Wilton 1M). Pipe a ring of whipped cream around the rim of the cupcake, leaving an empty space in the middle. Spoon 1 teaspoon berry topping into the middle of the whipped cream ring. Store tightly covered in the refrigerator for up to four days.
* I use Vollkornbutterkekse.
** We only have cream cheese spread available here so that’s what I use.
*** Or 1 teaspoon vanilla extract or 1 packet vanilla sugar.
Recipe adapted from foodnetwork.com.