why make this recipe
Lemon Berry Swirl Mini Cheesecakes are a delightful treat that brings together the refreshing taste of lemon and the sweetness of berries. These mini desserts are perfect for brightening up any occasion, whether it’s a summer party, a family gathering, or just a little self-indulgence. Their individual size makes them easy to serve and enjoy, making them a hit with both kids and adults. Plus, these cheesecakes are easy to make and require no baking, which adds to their charm!
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 :
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Prepare the crust: In a bowl, mix the Graham cracker crumbs with melted butter until it resembles wet sand. Press this mixture firmly into the bottom of mini cheesecake liners or muffin tins.
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Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined and creamy.
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Add the berries: Gently fold in the mixed berries, reserving a few for topping if desired. This will create a beautiful swirl effect.
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Fill the cups: Spoon the cheesecake mixture over the prepared crusts, filling them nearly to the top.
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Chill: Place the mini cheesecakes in the refrigerator for at least 2 hours, or until they are set.
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Serve: Once set, remove them from the tins, garnish with remaining berries, and enjoy!
how to serve Lemon Berry Swirl Mini Cheesecakes
Serve these mini cheesecakes chilled, straight from the refrigerator. They make a lovely dessert on their own or can be paired with a dollop of whipped cream for extra sweetness. You can also add a sprinkle of lemon zest on top for an elegant touch.
how to store Lemon Berry Swirl Mini Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you need to, you can freeze them for a longer shelf life. Just make sure to wrap them well before freezing.
tips to make Lemon Berry Swirl Mini Cheesecakes
- Use fresh berries when in season for the best flavor.
- Allow the cream cheese to come to room temperature for easier mixing.
- Experiment with different berry combinations to find your favorite.
variation
You can experiment by adding different flavors to the cheesecake filling, like a splash of orange juice or using other fruit purées if you want a twist on the traditional berry flavor. Additionally, you can create a chocolate version by mixing in cocoa powder or chocolate chips.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes, these cheesecakes can be made a day in advance. Just make sure to cover them well so they don’t absorb any odors from the fridge.
What can I use instead of cream cheese?
For a dairy-free version, you can use a plant-based cream cheese alternative. Silken tofu blended until smooth is another option.
Can I use store-bought crust instead?
Absolutely! You can save time by using a pre-made graham cracker crust if you prefer not to make your own. Just fill it with the cheesecake mixture as directed.
Lemon Berry Swirl Mini Cheesecakes
- Total Time: 120 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful mini cheesecakes combining refreshing lemon and sweet berries, perfect for any occasion.
Ingredients
- 1 cup Graham Cracker Crumbs (gluten-free if needed)
- 4 tablespoons Butter (or coconut oil as a dairy-free alternative)
- 16 ounces Cream Cheese (light cream cheese for lower-fat)
- 1/2 cup Granulated Sugar (or sugar alternative)
- 1/2 cup Sour Cream (Greek yogurt as a substitute)
- 1/4 cup Lemon Juice (preferably fresh)
- 1 tablespoon Lemon Zest (freshly grated)
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 cup Mixed Berries (frozen berries work too)
Instructions
- Prepare the crust: Mix the Graham cracker crumbs with melted butter until resembling wet sand, then press firmly into mini cheesecake liners or muffin tins.
- Make the cheesecake filling: Beat the cream cheese in a large bowl until smooth, then add sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until combined and creamy.
- Add the berries: Gently fold in the mixed berries, reserving a few for topping.
- Fill the cups: Spoon the cheesecake mixture over the crusts, filling nearly to the top.
- Chill: Refrigerate for at least 2 hours or until set.
- Serve: Once set, remove from tins, garnish with remaining berries, and enjoy!
Notes
Serve chilled; pairs beautifully with whipped cream or a sprinkle of lemon zest. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American