Why Make This Recipe
Lemon Berry Swirl Mini Cheesecakes are a delightful treat that brings a burst of flavor and joy to any occasion. These mini cheesecakes are not only delicious but also visually appealing. The bright lemon flavor pairs wonderfully with the sweetness of mixed berries, creating a refreshing dessert that can brighten your day. Plus, they are easy to make and perfect for sharing with friends and family.
How to Make Lemon Berry Swirl Mini Cheesecakes
Ingredients:
- 1 cup Graham Cracker Crumbs (Substitute with gluten-free crumbs if needed.)
- 4 tablespoons Butter (Coconut oil is a great dairy-free alternative.)
- 16 ounces Cream Cheese (Light cream cheese works for a lower-fat option.)
- 1/2 cup Granulated Sugar (Use a sugar alternative for a healthier twist.)
- 1/2 cup Sour Cream (Greek yogurt can stand in beautifully.)
- 1/4 cup Lemon Juice (Always opt for fresh for vibrant taste.)
- 1 tablespoon Lemon Zest (Freshly grated for best flavor.)
- 1 teaspoon Vanilla Extract (Swap with almond extract for a unique twist.)
- 1 cup Mixed Berries (Frozen berries work just as well.)
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs and melted butter until combined.
- Press the crumb mixture firmly into the bottom of muffin tins or cupcake liners to form the crust.
- In another bowl, beat the cream cheese until creamy.
- Add the sugar, sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until smooth and well combined.
- Spoon the cream cheese mixture over the crust in each muffin tin, filling them about three-quarters full.
- Drop spoonfuls of mixed berries on top of the cream cheese mixture and swirl gently with a toothpick or skewer.
- Bake for about 20-25 minutes, or until the centers are set.
- Remove from the oven and let cool. Then refrigerate for at least 2 hours before serving.
How to Serve Lemon Berry Swirl Mini Cheesecakes
Serve the mini cheesecakes chilled, straight from the fridge. They make for a stunning dessert at a party or a sweet treat after dinner. You can also top them with extra berries or a dollop of whipped cream for added flair.
How to Store Lemon Berry Swirl Mini Cheesecakes
Keep the cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and place them in an airtight container.
Tips to Make Lemon Berry Swirl Mini Cheesecakes
- Use room temperature cream cheese for easier mixing.
- Taste the filling before baking to adjust sweetness or lemon flavor to your liking.
- For a fun twist, try different berry combinations like strawberries and blueberries.
Variation
You can switch up the flavor by using different citrus juices, such as lime or orange. Additionally, using different fruits like peaches or cherries can create a whole new flavor profile.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes, you can make them a day or two in advance and store them in the refrigerator.
Can I use sugar substitutes?
Absolutely! You can use sugar alternatives like stevia or monk fruit to make the recipe healthier.
What if I don’t like berries?
Feel free to substitute with other fruits such as mango, kiwi, or even chocolate chips for a different flavor!
Lemon Berry Swirl Mini Cheesecakes
Delightful mini cheesecakes with a refreshing lemon flavor and a swirl of mixed berries, perfect for any occasion.
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup Graham Cracker Crumbs
- 4 tablespoons Butter
- 16 ounces Cream Cheese
- 1/2 cup Granulated Sugar
- 1/2 cup Sour Cream
- 1/4 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 cup Mixed Berries
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs and melted butter until combined.
- Press the crumb mixture firmly into the bottom of muffin tins or cupcake liners to form the crust.
- In another bowl, beat the cream cheese until creamy.
- Add the sugar, sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until smooth and well combined.
- Spoon the cream cheese mixture over the crust in each muffin tin, filling them about three-quarters full.
- Drop spoonfuls of mixed berries on top of the cream cheese mixture and swirl gently with a toothpick or skewer.
- Bake for about 20-25 minutes, or until the centers are set.
- Remove from the oven and let cool. Then refrigerate for at least 2 hours before serving.
Notes
Serve chilled and consider topping with extra berries or whipped cream for added flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg