Description
These Lemon Mini Cheesecakes with Berry Swirl are delightful individual-sized desserts combining a creamy lemon-flavored cheesecake with a vibrant raspberry swirl atop a crisp vanilla wafer crust. Perfect for gatherings, these mini treats balance tartness, sweetness, and texture beautifully.
Ingredients
Scale
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
- Get Prepped: Preheat your oven to 325°F (163°C). Prepare your mini cheesecake pan or line a mini muffin tin with paper liners if a special cheesecake pan is unavailable.
- Make the Raspberry Sauce: Place the raspberries and 2 tablespoons of sugar into a small pot. Cook over medium-low heat for 5 to 10 minutes, stirring occasionally to break down the raspberries. Optionally, puree the mixture in a blender or food processor until smooth, then let it cool completely.
- Prepare the Crust: Crush the vanilla wafer cookies using a food processor until they form fine crumbs. Add the melted butter and pulse to combine evenly. Grease or spray your mini cheesecake pan to prevent sticking. Distribute about one tablespoon of the crust mixture into each well, pressing firmly to form a compact base. Bake the crusts for 10 to 12 minutes until set and slightly golden, then remove from oven and allow to cool.
- Make the Cheesecake Batter: In a stand mixer, beat the softened cream cheese, 3/4 cup sugar, cornstarch, and lemon zest together until smooth and creamy. Add the eggs one at a time, mixing well and scraping down the bowl sides between additions to ensure a uniform batter. Stir in a pinch of salt to balance flavors.
- Assemble the Cheesecakes: Evenly divide the cheesecake batter among the prepared crust-lined wells. Spoon about half a teaspoon of the cooled raspberry sauce on top of each cheesecake. Using a toothpick or fork, gently swirl the raspberry sauce into the batter to create an elegant marbled effect.
- Bake, Cool, and Chill: Bake the mini cheesecakes for 20 minutes or until the edges are set but the centers still slightly jiggle. Remove from oven and allow to cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours, or overnight, to fully set before unmolding and serving chilled.
Notes
- Paper liners help ease removal of mini cheesecakes from the pan.
- For a smoother raspberry sauce, strain seeds after pureeing if desired.
- Make sure cream cheese is softened to avoid lumps in the batter.
- Do not overbake; a slight jiggle in the center ensures creamy texture.
- These cheesecakes can be stored covered in the refrigerator for up to 3 days.
