Mini Lemon Blackberry Cheesecakes: A Delightful Dessert
There’s something truly special about desserts that bring together vibrant flavors, especially when they’re as charming as these Mini Lemon Blackberry Cheesecakes! With the zesty punch of lemon and the sweet, juicy burst of blackberry in each bite, these little treats are perfect for any occasion. Whether you’re hosting a gathering or just want to indulge yourself, you’ll definitely want to try making these. I can already tell you’re going to love them!
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Why You’ll Love This Recipe
What makes these Mini Lemon Blackberry Cheesecakes stand out is their delightful contrast of flavors. The slight tartness of the lemon balances beautifully with the sweetness of the blackberries, creating an unforgettable taste sensation. They’re not only simple to prepare but also family-friendly! Plus, their mini size makes them incredibly appealing for guests of all ages. You’ll be amazed at how quickly they disappear—trust me, I’ve seen it happen at all my gatherings!
Ingredients
For the Graham Cracker Crust:
– ¾ cup graham cracker crumbs
– 1½ tablespoons sugar
– ¼ cup unsalted butter, melted
For the Cheesecake Filling:
– 2 (8 oz) packages cream cheese, softened
– 1 cup sugar
– ½ cup sour cream
– ¾ teaspoon pure vanilla extract
– ⅛ teaspoon kosher salt
– 2 large eggs
– Zest of 2 large lemons
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh blackberries
– 1 (8 oz) can of blackberry pie filling
Necessary Tools
– Cupcake pan
– Cupcake liners
– Medium bowl
– Standing mixer (or hand mixer)
– Measuring cups and spoons
– Flat round cup (for pressing the crust)
Ingredient Swaps and Additions
Feel free to play around with this recipe! If you’re not a fan of blackberries, blueberries or raspberries would be fantastic alternatives as well. For a little extra flavor, consider adding a teaspoon of almond extract to the filling. You could also swap out the graham cracker crumbs for crushed vanilla wafers for a different taste and texture!
Step-by-Step Instructions
1. Preheat your oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Scoop the mixture into the cupcake liners, pressing it down firmly with the bottom of a flat round cup to create a compact crust.
3. In a standing mixer, beat the softened cream cheese and sugar until it’s smooth and creamy. Add the sour cream, vanilla extract, lemon zest, lemon juice, and salt. Mix until just combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the fresh blackberries.
5. Fill each cupcake liner with about ¼ cup of cheesecake batter, filling each liner to about ¾ full.
6. Bake for 17-21 minutes, until the edges are lightly golden and the centers are set.
7. Allow the cheesecakes to cool completely on a wire rack before topping them with blackberry pie filling and a sprinkle of crushed graham crackers.
Serving Suggestions
These mini cheesecakes are perfect as they are, but for an extra touch, consider serving them with a dollop of whipped cream or a sprinkle of lemon zest on top. They pair wonderfully with a light summer salad or can be enjoyed with a cup of herbal tea.
Pro Tips for Success
– Make sure your cream cheese is at room temperature for easier mixing.
– Don’t overbeat the mixture once the eggs are added; this can lead to cracks during baking.
– Allow the cheesecakes to cool gradually in the pan before transferring them to the fridge.
Storing and Reheating
Store any leftovers in an airtight container in the fridge. They’ll stay fresh for about 3-4 days. These cheesecakes are best served chilled and do not need to be reheated.
FAQ Section
– Can I freeze these mini cheesecakes? Yes! They freeze well for up to 2 months. Just wrap them tightly in plastic wrap and foil before freezing.
– Can I use low-fat cream cheese? Absolutely, but keep in mind the texture might be slightly different.
Conclusion
In just under an hour, you can create an incredible dessert that’s bursting with flavor and has a lovely presentation! These Mini Lemon Blackberry Cheesecakes are not only delicious but also straightforward to make, ensuring you’ll feel proud to serve them. I’d love to see your creations, so don’t forget to leave a review or share your photos on social media if you try this recipe!
Nutritional Information
Approximate values per mini cheesecake:
Calories: 180
Fat: 12g
Carbohydrates: 15g
Protein: 3g
Sugar: 10g
Enjoy your baking adventure!
Mini Lemon Blackberry Cheesecakes
Ingredients
Method
- Preheat your oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Scoop the mixture into the cupcake liners, pressing it down firmly with the bottom of a flat round cup to create a compact crust.
- In a standing mixer, beat the softened cream cheese and sugar until it’s smooth and creamy. Add the sour cream, vanilla extract, lemon zest, lemon juice, and salt. Mix until just combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the fresh blackberries.
- Fill each cupcake liner with about ¼ cup of cheesecake batter, filling each liner to about ¾ full.
- Bake for 17-21 minutes, until the edges are lightly golden and the centers are set.
- Allow the cheesecakes to cool completely on a wire rack before topping them with blackberry pie filling and a sprinkle of crushed graham crackers.
