Mini Lemon Blackberry Cheesecakes
Charming mini cheesecakes bursting with lemon flavor and topped with a refreshing blackberry compote.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 180 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blackberries
- 2 tbsp sugar (for compote)
- 1 tbsp lemon juice (for compote)
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Make the crust: Combine the graham cracker crumbs, sugar, and melted butter. Press into muffin tins and chill.
- Make the cheesecake filling: Beat cream cheese and powdered sugar until smooth, then add heavy cream, vanilla, lemon juice, and zest.
- Assemble the cheesecakes: Spoon filling over crusts and chill for at least three hours.
- Make the blackberry compote: Cook blackberries, sugar, and lemon juice until thickened, then cool.
- Top the cheesecakes: Spoon cooled compote over the cheesecakes just before serving.
- Serve and enjoy: Garnish with blackberries or lemon zest and serve chilled.
Notes
Ensure cream cheese is at room temperature for a smooth filling. Chill the cheesecakes adequately for the best texture.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Find it online: https://yummyfirst.com/tiny-lemon-blackberry-cheesecakes/