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