Description
These Lemon Mini Cheesecakes with Berry Swirl are a delightful dessert perfect for any occasion. Creamy cheesecake with a hint of lemon, topped with a sweet and tangy berry swirl, all in individual portions.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Berry Swirl:
- 1/2 cup mixed berries (blueberries, raspberries, or strawberries)
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven and prepare crusts: Preheat oven to 325°F (163°C). Line muffin pan with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press into each liner and bake.
- Make berry swirl: Cook berries, sugar, and lemon juice until thickened. Strain and cool.
- Prepare filling: Beat cream cheese, sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla. Divide batter into crusts.
- Add berry swirl: Drop spoonfuls of berry sauce on each cheesecake and swirl.
- Bake and chill: Bake until set, cool, then chill for at least 2 hours before serving.
Notes
- Can be made a day ahead and stored chilled.
- Frozen berries can be used for the swirl after thawing and draining excess liquid.
- For extra lemon flavor, add a few drops of lemon extract to the filling.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
