Lemon Raspberry Blackberry Mini Cheesecakes

Featured in Irresistible Sweet Treats.

These easy mini cheesecakes combine fresh berries with tangy lemon flavor, baked in a muffin tin on graham cracker crusts and topped with a sweet-tart lemon glaze.
Clare Greco
Updated on Thu, 06 Mar 2025 13:51:08 GMT
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I stumbled upon this lemon raspberry blackberry mini cheesecake recipe last spring when I needed something special for a brunch gathering but didn't want to make a full-sized cheesecake. The combination of tangy lemon with sweet-tart berries creates these incredible individual desserts that look and taste like they came from a fancy bakery. They've become my go-to when I want to impress without spending hours in the kitchen.

My neighbor stopped by just as these were cooling on the rack, and the aroma of lemon and berries convinced her to stay for coffee. After one bite, she immediately asked for the recipe, saying they were better than the cheesecakes at her favorite bakery. Sometimes the simplest recipes create the most memorable impressions.

Simple Ingredients

  • Fresh berries: The combination of raspberries and blackberries creates beautiful color and flavor contrast
  • Cream cheese: Make sure it's fully softened for the smoothest texture without lumps
  • Lemon: Both juice and zest provide that bright, citrusy flavor that makes these special
  • Graham cracker crust: Creates the perfect buttery, crunchy base that complements the creamy filling
  • Lemon glaze: That final touch that adds shine and an extra burst of lemon flavor
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Cheesecake Creation

Crust Preparation
When mixing the graham cracker crumbs with butter and sugar, aim for a texture similar to wet sand that holds together when pressed. Using the bottom of a measuring cup or small glass to firmly pack the crust into each liner creates the most even base. That quick 5-minute pre-bake is crucial - it sets the crust and prevents sogginess when the filling is added. I've found that letting the crusts cool completely before adding the filling helps maintain that lovely textural contrast between crisp base and creamy top.
Filling Technique
The cream cheese must be fully softened to room temperature for the smoothest result - cold cream cheese will create lumps that are impossible to mix out. Beat the cream cheese and sugar first until completely smooth before adding any other ingredients. The eggs should be added one at a time, mixing just until incorporated - overmixing at this stage can incorporate too much air, which can cause cracking during baking. The lemon juice and zest provide that perfect brightness that balances the richness of the cheesecake beautifully.
Berry Incorporation
Folding in the berries gently is key - you want them distributed throughout the filling without breaking down and staining the entire mixture purple. I use a rubber spatula and a light hand, making just enough folds to incorporate them evenly. Sometimes I reserve a few berries to place on top of each cheesecake before baking for a pretty presentation. Using fresh rather than frozen berries is important here - frozen berries release too much moisture as they thaw, potentially making the filling too wet.
Baking Precision
Watch these mini cheesecakes carefully while baking - the difference between perfectly set and overbaked happens quickly. They're done when the centers are just set but still have a slight jiggle when the pan is gently shaken. The edges might look slightly puffed compared to the centers, which is perfect. I start checking at about 16 minutes, though 18-20 is usually right in my oven. They'll continue to set as they cool, so it's better to slightly underbake than overbake, which can cause cracking and a drier texture.
Cooling Process
Allow the cheesecakes to cool completely at room temperature before refrigerating. This gradual cooling helps prevent the surface from cracking. Once at room temperature, refrigerate for at least 2 hours or overnight for the best flavor and texture development. I've found that the flavor actually improves after a full night in the refrigerator, as the lemon and berry notes have time to fully develop and meld together.
Glaze Perfection
The lemon glaze adds both visual appeal and an extra burst of tangy flavor. When making it, mix the cornstarch with water first to create a slurry before adding to the lemon juice and sugar - this prevents lumps from forming. Cook the glaze just until it thickens and turns translucent, which usually takes just 1-2 minutes. Let it cool slightly before topping the cheesecakes, but apply while still warm enough to spread easily. This creates that beautiful, shiny finish that makes them look professionally made.

My husband, who typically passes on dessert claiming he's "not a sweets person," ate two of these in one sitting and asked when I could make them again. There's something about that perfect balance of tangy lemon, creamy cheesecake, and fresh berries that appeals even to those who don't usually crave sweets.

Perfect Pairings

Serve these mini cheesecakes with a cup of afternoon tea for an elegant treat. For dinner parties, plate them with a small dollop of whipped cream and additional fresh berries for a beautiful presentation. During summer gatherings, I sometimes offer them alongside a glass of prosecco for a festive touch. My kids love them straight from the refrigerator as a special after-school snack, while my husband prefers his with a strong cup of coffee to balance the sweetness.

Flavor Variations

Try different berry combinations like blueberries and strawberries for varied color and flavor. Swap the lemon for lime for a different citrus twist that works beautifully with the berries. Add a teaspoon of lavender to the crust mixture for a subtle floral note that complements the berries and lemon. Last spring, I experimented with adding a tablespoon of honey to the filling, which created a lovely floral sweetness that enhanced both the berries and lemon.

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I've made these lemon raspberry blackberry mini cheesecakes for everything from casual family desserts to bridal showers, and they never fail to impress. There's something magical about the combination of bright lemon, juicy berries, and creamy cheesecake in those perfect individual portions. My daughter has started requesting them for her birthday instead of cake, which I consider the highest form of dessert praise possible. Sometimes the most memorable recipes are the ones that balance simplicity with just enough special touches to create something that feels truly special.

Frequently Asked Questions

→ Can I use frozen berries instead of fresh?
Yes, you can use frozen berries, but thaw them first and pat them dry with paper towels to remove excess moisture. This prevents the cheesecake batter from becoming too wet. Frozen berries may also bleed more color into the batter than fresh ones.
→ How do I store these mini cheesecakes?
Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them without the glaze for up to 2 months. Thaw overnight in the refrigerator and add the glaze before serving.
→ Can I make these cheesecakes without the graham cracker crust?
Yes! You can use other cookie crumbs like digestive biscuits, vanilla wafers, or gingersnaps. For a gluten-free option, try using almond flour mixed with butter and a bit of sugar, or gluten-free cookie crumbs.
→ How do I know when the mini cheesecakes are done baking?
The mini cheesecakes are done when the edges are set but the centers still have a slight jiggle. They should not be completely firm when you take them out of the oven as they will continue to set while cooling. Overbaking can cause cracks.
→ Can I substitute other berries in this recipe?
Absolutely! Strawberries, blueberries, or a mix of any berries would work well in this recipe. Just make sure to cut larger berries like strawberries into small pieces so they distribute evenly throughout the cheesecake batter.

Lemon Raspberry Blackberry Mini Cheesecakes

Creamy individual cheesecakes with bright lemon flavor and fresh raspberries and blackberries, topped with a glossy lemon glaze for an elegant dessert.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 mini cheesecakes)

Dietary: Vegetarian

Ingredients

→ Graham Cracker Crust

01 1 cup graham cracker crumbs
02 2 tablespoons granulated sugar
03 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 8 ounces cream cheese, softened
05 ⅓ cup granulated sugar
06 1 teaspoon vanilla extract
07 2 large eggs
08 1 tablespoon fresh lemon juice
09 Zest of 1 lemon
10 ½ cup fresh raspberries
11 ½ cup fresh blackberries

→ Lemon Glaze

12 ¼ cup freshly squeezed lemon juice
13 2 tablespoons granulated sugar
14 1 teaspoon cornstarch
15 1 tablespoon water

→ Optional Garnish

16 Additional fresh berries
17 Extra lemon zest
18 Mint leaves

Instructions

Step 01

Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.

Step 02

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Divide the mixture evenly among the lined muffin cups (about 1 tablespoon per cup). Using the back of a measuring spoon or your fingers, press firmly to create a compact, even crust layer.

Step 03

Bake the crusts for 5 minutes. Remove from the oven and let cool slightly while preparing the filling. Maintain oven temperature.

Step 04

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.

Step 05

Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition. Mix in the lemon juice and lemon zest until just combined.

Step 06

Gently fold in the fresh raspberries and blackberries using a spatula, being careful not to crush them or overmix, which would cause them to bleed too much color into the batter.

Step 07

Divide the cheesecake filling evenly among the muffin cups, filling each one almost to the top (the cheesecakes will puff up during baking but settle as they cool).

Step 08

Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle when the pan is gently shaken.

Step 09

Remove from the oven and let the cheesecakes cool completely in the muffin tin on a wire rack. Once cooled to room temperature, refrigerate for at least 2 hours or overnight.

Step 10

While the cheesecakes are chilling, make the lemon glaze. In a small bowl, dissolve the cornstarch in 1 tablespoon of water. In a small saucepan, combine the lemon juice and sugar. Add the cornstarch mixture and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and let cool completely.

Step 11

Once the cheesecakes are thoroughly chilled, spoon the cooled lemon glaze over each one. If desired, garnish with additional fresh berries, lemon zest, or mint leaves.

Step 12

Serve the mini cheesecakes chilled. For the best flavor and texture, remove from the refrigerator about 10 minutes before serving.

Notes

  1. For the best texture, make sure your cream cheese is properly softened before beating.
  2. The mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator.
  3. If you prefer a smoother texture, you can puree half the berries and fold them into the batter, then add the remaining whole berries.
  4. For a more intense lemon flavor, increase the amount of lemon zest.

Tools You'll Need

  • 12-cup muffin tin
  • Paper cupcake liners
  • Electric mixer (stand or hand)
  • Mixing bowls
  • Measuring cups and spoons
  • Small saucepan
  • Wire cooling rack
  • Zester or microplane

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (graham crackers)
  • Contains dairy (cream cheese, butter)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 11 g
  • Total Carbohydrate: 19 g
  • Protein: 3 g