Description
These Lemon Mini Cheesecakes with Berry Swirl feature a creamy, zesty lemon cheesecake filling atop a vanilla wafer crust, all finished with a vibrant raspberry swirl. Perfect for parties or dessert trays, these bite-sized treats are easy to make ahead and offer a refreshing burst of flavor with every bite.
Ingredients
Units
Scale
For the Berry Swirl
- 4 ounces fresh or frozen raspberries
- 2 tablespoons granulated white sugar
For the Crust
- 48 mini vanilla wafer cookies or 24 regular size vanilla wafer cookies
- 3 tablespoons butter, melted
For the Cheesecake Batter
- 1 lb cream cheese, softened
- 3/4 cup granulated white sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon zest
- 3 large eggs
- Pinch salt
Instructions
- Get Prepped Preheat your oven to 325°F (163°C). Prepare your cheesecake pan or use a mini muffin tin lined with paper liners if a cheesecake pan isn’t available.
- Make the Raspberry Sauce Place raspberries and 2 tablespoons of sugar in a small pot. Cook over medium-low heat for 5-10 minutes, stirring occasionally. Optionally puree the mixture in a blender or food processor until smooth, then let it cool.
- Prepare the Crust Crush the vanilla wafer cookies in a food processor until you have fine crumbs. Add melted butter and pulse until combined. Grease or spray your mini cheesecake pan. Add about a tablespoon of the mixture into each well and press down to compress. Bake for 10-12 minutes, then remove and cool.
- Make the Cheesecake Batter In a stand mixer, beat softened cream cheese, 3/4 cup sugar, cornstarch, and lemon zest until smooth. Add eggs one at a time, mixing between each addition and scraping down the sides of the bowl as needed. Stir in a pinch of salt.
- Assemble the Cheesecakes Evenly divide the cheesecake batter among the prepared wells. Add about half a teaspoon of the raspberry sauce to each cheesecake and swirl gently with a toothpick or fork to create a marbled look.
- Bake, Cool, and Chill Bake cheesecakes for 20 minutes, or until set around the edges. Allow them to cool to room temperature, then refrigerate for at least 4 hours before unmolding. Serve chilled.
Notes
- If you don’t have a mini cheesecake pan, use a mini muffin tin with paper liners.
- Try different berries for the swirl, such as blueberry, strawberry, or blackberry purees.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Pureeing the berry swirl is optional; leaving it chunky gives a different texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
