Fresh Lemon Raspberry Blackberry Mini Cheesecakes
Fresh Lemon Raspberry Blackberry Mini Cheesecakes are an exquisite treat that perfectly balances the tartness of lemon with the sweetness of fresh raspberries and blackberries.
Equipment
- Mixing Bowl
- Muffin Tin
- Electric Mixer
Ingredients
Crust Ingredients
- 1 cup Graham Cracker Crumbs For the crust.
- 3 tablespoons Granulated Sugar For sweetening the crust.
- 4 tablespoons Unsalted Butter Melted, to bind the crust.
Filling Ingredients
- 8 ounces Cream Cheese Softened, for the filling.
- 1/2 cup Sour Cream For creaminess and tang.
- 2 tablespoons Fresh Lemon Juice For zesty flavor.
- 3 tablespoons Granulated Sugar For sweetening the filling.
Toppings
- 1/2 cup Fresh Raspberries For topping.
- 1/2 cup Fresh Blackberries For topping.
- to taste Whipped Cream Optional, for serving.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand.
- Line a muffin tin with paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner.
- Bake the crusts for about 5-7 minutes, or until golden brown. Allow to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, lemon juice, and remaining sugar, and mix until fluffy.
- Fold in the fresh raspberries and blackberries gently.
- Distribute the cheesecake filling over the cooled crusts.
- Lower the oven temperature to 325°F (160°C) and bake for 15-18 minutes.
- Turn off the oven and leave the cheesecakes inside for 15 minutes.
- Cool at room temperature, then refrigerate for at least 3 hours or overnight.
- Top each cheesecake with additional raspberries and blackberries before serving.
Notes
These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days.