Zesty Lemon Raspberry Blackberry Mini Cheesecakes Recipe

Creamy cheesecake with a tangy lemon raspberry blackberry mini cheesecakes recipe delights dessert enthusiasts everywhere.

Berries burst with vibrant flavor in every delectable bite.

These mini treats offer the perfect balance of sweet and tart.

Delicate graham cracker crusts provide a crisp foundation for the silky smooth filling.

Each miniature cheesecake looks like a work of art, studded with jewel-toned berries.

The combination of bright citrus and luscious berries creates an irresistible dessert that melts in your mouth.

You’ll want to savor every single delightful morsel of these elegant little cheesecakes.

Lemon Raspberry Blackberry Mini Cheesecakes Berry-Lover’s Dream

• Customize with Ease: Perfectly adaptable mini cheesecakes allow you to swap berries or experiment with different fruit combinations for endless delicious variations.
• Crowd-Pleasing Dessert: Bite-sized portions make these mini cheesecakes ideal for parties, potlucks, and gatherings where guests can enjoy individual servings without messy cutting.
• Make-Ahead Magic: Prepare these delightful treats in advance and store in the refrigerator, reducing last-minute stress and ensuring you have a stunning dessert ready whenever needed.
• Playful Flavor Balance: Bright lemon glaze and mixed berries create a perfect harmony of tangy and sweet notes, elevating these mini cheesecakes from ordinary to extraordinary.

Mini Cheesecake Ingredient List Essentials Only

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecakes.
• Sugar: Adds sweetness to the crust and helps it bind together.
• Melted Butter: Helps the crumbs stick together and creates a rich, golden base.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and smooth texture.
• Sugar: Sweetens the cheesecake filling and balances the tangy cream cheese.
• Eggs: Provide structure and help the cheesecake set during baking.
• Vanilla Extract: Adds a warm, sweet flavor to the cheesecake.
• Lemon Juice, Lemon Zest: Bring a bright, citrusy flavor to the dessert.
• Fresh Raspberries, Fresh Blackberries: Add natural sweetness and bursts of fruity flavor throughout the cheesecake.

• Cornstarch, Water: Create a thickening agent for the glaze.
• Lemon Juice: Provides a tart, citrusy flavor to the glaze.
• Sugar: Sweetens the glaze and helps it achieve the right consistency.

Easy Mini Cheesecakes Recipe You’ll Love

Step 1: Preheat and Prepare Oven

Set your oven to 325F (160C).

Line a standard 12-cup muffin tin with paper liners, creating the perfect canvas for your mini cheesecake adventure.

Step 2: Create Crumbly Crust Foundation

• Graham cracker crumbs
• Sugar
• Melted butter

Mix these ingredients in a medium bowl until the crumbs become perfectly moistened.

Distribute the mixture evenly into each muffin cup, pressing firmly with a spoon or fingers to create a solid base.

Step 3: Quick Crust Pre-Bake

Slide the muffin tin into the oven and bake the crusts for 5 minutes.

Remove and let cool while keeping the oven temperature steady.

Step 4: Whip Creamy Cheesecake Base

Use an electric mixer to blend cream cheese and sugar until smooth and fluffy.

Take time to scrape down the bowl’s sides to ensure a perfect mixture.

Step 5: Incorporate Flavor Enhancers

Add vanilla extract, then blend in eggs one at a time.

Mix in fresh lemon juice and zest until beautifully combined.

Step 6: Gently Fold Vibrant Berries

Carefully fold raspberries and blackberries into the batter using a spatula.

Move slowly to prevent crushing the delicate fruits.

Step 7: Fill Muffin Cups with Batter

Distribute the cheesecake mixture evenly, filling each cup almost to the top.

The cheesecakes will puff during baking and settle while cooling.

Step 8: Bake to Perfection

Bake for 18-20 minutes until edges set but centers retain a gentle jiggle when the pan is softly shaken.

Step 9: Cooling Process

Allow cheesecakes to cool completely in the muffin tin.

Once at room temperature, refrigerate for at least 2 hours or overnight.

Step 10: Craft Tangy Lemon Glaze

• Cornstarch
• Water
• Lemon juice
• Sugar

Dissolve cornstarch in water.

Combine lemon juice and sugar in a saucepan.

Add cornstarch mixture and cook until thickened.

Cool completely.

Step 11: Decorate and Garnish

Drizzle cooled lemon glaze over chilled cheesecakes.

Optional: Top with fresh berries, lemon zest, or mint leaves.

Step 12: Serve and Enjoy

Serve chilled mini cheesecakes.

For optimal flavor, let sit at room temperature for 10 minutes before indulging.

Tips For Mini Cheesecakes That Shine

• Gently fold raspberries and blackberries into the cheesecake batter to maintain their shape and minimize color leakage, keeping the filling visually appealing.
• Press graham cracker mixture firmly and evenly into muffin liners to create a solid, compact base that holds together when eating.
• Watch for slight jiggle in cheesecake centers during baking to ensure a creamy, smooth consistency without overcooking.
• Let cheesecakes chill for at least 2 hours to allow flavors to meld and develop a rich, tangy-sweet profile.
• Remove mini cheesecakes from refrigerator 10 minutes before serving to soften slightly and enhance their delicate texture and taste.

Mix Up Mini Cheesecake Berry Styles

• Gluten-Free Berry Bliss: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version that maintains the same delicious texture and taste.
• Vegan Berry Cheesecake Cups: Swap cream cheese with cashew-based cream cheese, use coconut oil instead of butter, and replace eggs with aquafaba or silken tofu to create a plant-based alternative.
• Low-Sugar Berry Sensation: Substitute sugar with monk fruit sweetener or stevia, and use Greek yogurt mixed with cream cheese to reduce overall calorie and sugar content while keeping the creamy consistency.
• Tropical Fruit Remix: Swap raspberries and blackberries with diced mango, passion fruit, or pineapple for a tropical-inspired version that brings a different flavor profile to the classic cheesecake recipe.

Serve Mini Cheesecakes For Gatherings

• Berry Bliss Plating: Arrange mini cheesecakes on a pristine white ceramic plate, artfully scattered with fresh raspberries and blackberries. Drizzle extra lemon glaze in elegant swirls for a stunning presentation.
• Afternoon Tea Delight: Pair these mini cheesecakes with a delicate Earl Grey tea or lavender-infused herbal blend. Serve on a tiered dessert stand for an elegant afternoon treat that feels luxurious and sophisticated.
• Dessert Bar Star: Create a beautiful dessert buffet by displaying these mini cheesecakes alongside other petit fours. Garnish the platter with fresh mint leaves, lemon slices, and a light dusting of powdered sugar for an Instagram-worthy spread.

Store Mini Cheesecakes To Keep Fresh

• Store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Keep them covered to prevent absorption of other food odors and maintain their delicate flavor.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. They'll stay fresh for up to 2 months. Thaw overnight in the refrigerator before serving.
• Place a paper towel between layers when stacking to absorb excess moisture and keep the tops looking pristine. This trick helps maintain the cheesecakes' beautiful appearance.
• Always use a gentle touch when removing from the container. The delicate berry-studded texture can easily break, so lift carefully with a small offset spatula or your fingers.

FAQs

• Can I use frozen berries instead of fresh ones?

While fresh berries are recommended for the best texture and flavor, you can use frozen berries. Thaw and drain them completely before folding into the batter to prevent excess moisture.

• How do I prevent cracks in my mini cheesecakes?

Avoid overmixing the batter, don’t overbake, and let the cheesecakes cool gradually. The gentle baking temperature and cooling process help prevent unsightly cracks.

• Can I make these mini cheesecakes ahead of time?

Yes! These mini cheesecakes can be prepared up to 3 days in advance. Keep them refrigerated in an airtight container until you’re ready to serve.

Lemon Raspberry Blackberry Mini Cheesecakes Recipe

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4.7 from 28 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Delightful lemon raspberry blackberry mini cheesecakes blend tangy citrus with sweet berries in a perfectly balanced dessert. Creamy cheesecake layers nestled on buttery graham cracker crust promise a refreshing treat you’ll savor with pure culinary joy.

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Ingredients

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Main Ingredients (Cheesecake Filling):

• 8 ounces (226 grams) cream cheese, softened
• 2 large eggs
• 1/3 cup (67 grams) granulated sugar
• 1/2 cup (75 grams) fresh raspberries
• 1/2 cup (75 grams) fresh blackberries

Crust Ingredients:

• 1 cup (120 grams) graham cracker crumbs
• 4 tablespoons (56 grams) unsalted butter, melted
• 2 tablespoons (25 grams) granulated sugar

Flavor and Glaze Ingredients:

• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/4 cup (60 milliliters) freshly squeezed lemon juice
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

Optional Garnish:

• Additional fresh berries
• Extra lemon zest
• Mint leaves

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Instructions

1. Preheat the oven to 325F (160C) and prepare a standard 12-cup muffin tin with paper liners.
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened. Distribute the mixture equally among muffin cups, pressing firmly to create a compact crust layer.
3. Briefly bake the crusts for 5 minutes, then remove and let cool while preparing the filling. Keep the oven temperature constant.
4. Using an electric mixer, cream the softened cream cheese and sugar until smooth and fluffy, approximately 2 minutes, scraping the bowl as needed.
5. Incorporate vanilla extract, then add eggs one at a time, mixing thoroughly after each addition. Blend in lemon juice and zest until just combined.
6. Delicately fold fresh raspberries and blackberries into the batter using a spatula, avoiding crushing or overmixing to prevent color bleeding.
7. Fill muffin cups nearly to the top with cheesecake mixture, allowing for slight puffing during baking.
8. Bake for 18-20 minutes until edges are set but centers remain slightly jiggly when gently shaken.
9. Allow cheesecakes to cool completely in the muffin tin on a wire rack, then refrigerate for a minimum of 2 hours or overnight.
10. Prepare lemon glaze by dissolving cornstarch in water. Combine lemon juice and sugar in a saucepan, add cornstarch mixture, and cook over medium heat until boiling and thickened, about 1-2 minutes. Cool completely.
11. Once chilled, drizzle cooled lemon glaze over cheesecakes. Optionally garnish with additional berries, lemon zest, or mint leaves.
12. Serve chilled, removing from refrigerator 10 minutes prior to enjoying for optimal flavor and texture.

Notes

• Use room temperature cream cheese and eggs for a smoother, lump-free cheesecake filling that blends effortlessly.
• Toss fresh berries in a light dusting of flour before folding into the batter to prevent sinking and minimize color bleeding.
• These mini cheesecakes can be prepared up to 3 days in advance, making them perfect for stress-free entertaining or meal prep.
• Swap graham crackers with gluten-free alternatives or use almond flour for a low-carb crust option to accommodate different dietary needs.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg