Lemon Berry Swirl Mini Cheesecake Recipe

Sweet and oh-so-creamy cheesecake makes a perfect dessert (or snack) for every occasion. We shrunk your classic cheesecake down in size and added a delicious, fruity twist. The best part? You won’t even need to share! Everyone gets a their own bite with this mini cheesecake recipe.

These fun-sized cheesecakes are topped with berries and a have a hint of lemon. Plus, it’s got a cookie crust that’s to die for. Trust us when we say this mini cheesecake recipe will have you in dessert bliss in no time!

Lemon Berry Swirl Mini Cheesecake

Ingredients:

For the Berry Swirl:

• 1 cup frozen mixed berries
• 2 tablespoons sugar

For the Crust:

• 150g chocolate chip cookies
• 1 tablespoon sugar
• 3 tablespoons extra-virgin olive oil

For the Cheesecake Filling:

• 260g  cream cheese (brick), softened
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs
• 3 tablespoons heavy cream
• 2 teaspoons lemon extract 
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Recipe Steps:

To Make the Berry Swirl

1. Place the berries and sugar in a small pot and cook over medium-low heat, stirring occasionally, for 5-10 minutes, until syrupy.  
2. Puree in a food chopper and strain. Cool completely.

To Make the Crust

1. Place the crackers and sugar (if using) in the bowl of a food processor, and process finely.  
2. Stir in the olive oil or melted butter.
3. Place about a tablespoon of the mixture into the each of the wells a lightly greased mini-cheesecake pan.

To Make the Cheesecake Filling

1. Preheat the oven to 300 degrees F.
2. Place the cream cheese, sugar, and cornstarch in a large mixing bowl, and beat on medium speed (using the paddle attachment), until smooth.  Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream, extract(s), and salt.
3. Divide the mixture equally between the wells of the pan.  Drizzle with about a teaspoon of berry sauce and swirl with a toothpick.  
4. Bake for 22-25 minutes, or until set around the edges, but still a little jiggly in the centre.  
5. Chill completely before unmolding.

In the market for some more dessert recipes? We’ve got 4 Fruit Desserts we know you’ll love!