Lemon Raspberry Blackberry Mini Cheesecakes (Print Version)
# 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:
01 -
Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
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.
03 -
Bake the crusts for 5 minutes. Remove from the oven and let cool slightly while preparing the filling. Maintain oven temperature.
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.
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.
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.
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).
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.
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.
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.
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.
12 -
Serve the mini cheesecakes chilled. For the best flavor and texture, remove from the refrigerator about 10 minutes before serving.
# Notes:
01 -
For the best texture, make sure your cream cheese is properly softened before beating.
02 -
The mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator.
03 -
If you prefer a smoother texture, you can puree half the berries and fold them into the batter, then add the remaining whole berries.
04 -
For a more intense lemon flavor, increase the amount of lemon zest.