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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 325F (160C) and prepare a standard 12-cup muffin tin with paper liners.
- 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.
- Briefly bake the crusts for 5 minutes, then remove and let cool while preparing the filling. Keep the oven temperature constant.
- Using an electric mixer, cream the softened cream cheese and sugar until smooth and fluffy, approximately 2 minutes, scraping the bowl as needed.
- Incorporate vanilla extract, then add eggs one at a time, mixing thoroughly after each addition. Blend in lemon juice and zest until just combined.
- Delicately fold fresh raspberries and blackberries into the batter using a spatula, avoiding crushing or overmixing to prevent color bleeding.
- Fill muffin cups nearly to the top with cheesecake mixture, allowing for slight puffing during baking.
- Bake for 18-20 minutes until edges are set but centers remain slightly jiggly when gently shaken.
- Allow cheesecakes to cool completely in the muffin tin on a wire rack, then refrigerate for a minimum of 2 hours or overnight.
- 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.
- Once chilled, drizzle cooled lemon glaze over cheesecakes. Optionally garnish with additional berries, lemon zest, or mint leaves.
- 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