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Lemon Mini Cheesecakes with Berry Swirl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 18 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Mini Cheesecakes with Berry Swirl are delightful bite-sized treats featuring a creamy lemon-infused cheesecake with a sweet and tangy raspberry swirl on a crunchy vanilla wafer crust. Perfect for parties or a refreshing dessert, these cheesecakes are baked to a perfect set and chilled to enhance their texture and flavor.

Ingredients

Raspberry Sauce

  • 4 ounces fresh or frozen raspberries
  • 2 tablespoons granulated white sugar

Crust

  • 48 mini vanilla wafer cookies or 24 regular size vanilla wafer cookies
  • 3 tablespoons butter, melted

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

  1. Get Prepped: Preheat your oven to 325°F (163°C) and prepare your mini cheesecake pan or line a mini muffin tin with paper liners.
  2. Make the Raspberry Sauce: Place raspberries and 2 tablespoons sugar in a small pot and cook over medium-low heat for 5-10 minutes, stirring occasionally. Optionally blend the mixture until smooth and let it cool.
  3. Prepare the Crust: Crush vanilla wafer cookies in a food processor until fine crumbs form. Add melted butter and pulse until combined. Grease or spray the mini cheesecake pan and press about a tablespoon of the crust mixture into each well. Bake for 10-12 minutes, then remove and cool.
  4. Make the Cheesecake Batter: Beat softened cream cheese, 3/4 cup sugar, cornstarch, and lemon zest until smooth using a stand mixer. Add eggs one at a time, mixing well after each addition and scraping down the bowl sides. Stir in a pinch of salt.
  5. Assemble the Cheesecakes: Divide cheesecake batter evenly among the crust-lined wells. Add about half a teaspoon of raspberry sauce to each and gently swirl with a toothpick or fork to create a marbled effect.
  6. Bake, Cool, and Chill: Bake cheesecakes for 20 minutes until edges are set. Let them cool to room temperature, then refrigerate for at least 4 hours before removing from the pan. Serve chilled.

Notes

  • Using frozen raspberries is fine; just thaw before cooking.
  • Ensure the cream cheese is fully softened for a smooth batter.
  • Swirling the raspberry sauce gently prevents it from mixing completely into the batter.
  • Chilling is essential for the cheesecakes to set properly and develop flavor.
  • You can substitute lemon zest with lime zest for a different citrus twist.
  • Mini cheesecakes can be stored covered in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/lemon-mini-cheesecakes-with-berry-swirl-recipe/