Mini Lemon Berry Cheesecakes

I run across SO many Pinterest recipes that I want to make, and I love browsing to get inspired. I wanted to make a dessert for my aunt’s 60th birthday, and saw these little mini-cheesecakes and thought they were a MUST-MAKE. I love a good lemon-berry combo, not to mention they were super easy!

PLUS, the mini-ness of these guys makes them easy to eat and they’re just cute. I found the inspiration for this recipe from Chelsea’s Messy Apron (recipe) after seeing it on a list of mini-cheesecakes from Country Living (view the round-up).

I changed up a few ingredients, but the general idea is the same. Since I didn’t have blueberry jam, I used sugar-free strawberry jam, and I substituted the sugar (only in the crust) for coconut palm sugar — I’m loving this stuff.

Mini Lemon Berry Cheesecakes

2016-03-27 15:41:27

Serves 9

These cheesecakes made in a muffin pan were super easy to make and easy to eat.

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Prep Time

15 min

Cook Time

30 min

Total Time

2 hr 45 min

Prep Time

15 min

Cook Time

30 min

Total Time

2 hr 45 min

Crust

4 sheets of graham crackers

1 tablespoon coconut palm sugar

2 tablespoons butter, melted

Cheesecake Filling

1 package cream cheese, softened to room temperature

1/2 cup white sugar

1/2 tablespoon flour

1/2 teaspoon vanilla extract

1 large egg

1 large lemon, zest & juice

Topping

6 tablespoons strawberry jam, separated

1/2 pint blueberries

Optional: powdered sugar for dusting

Crust

1. Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking.
2. In a food processor, pulse the graham crackers to crumbs. Stir in the coconut sugar and butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with the backside of a tablespoon measuring spoon & set aside.

Filling

1. In a medium sized bowl, combine the cream cheese and white sugar. Beat until smooth and creamy. Add in the flour, vanilla extract, egg, lemon juice, and lemon zest. Beat until combined. Feel free to add more zest as desired to personal taste preference.
2. Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
3. Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will have sunk in quite a bit (this is for the jam filling!)

Topping

1. Once the cheesecakes have been cooled for 2 hours in the fridge, place jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top (have some left for topping.)
2. Top with fresh blueberries.
3. Using a pastry brush, brush the tops of all of the fresh blueberries with the remaining jam. Sprinkle powdered sugar on top if desired.

Adapted from Chelsea's Messy Apron

Adapted from Chelsea's Messy Apron

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