Lemon raspberry blackberry mini cheesecakes
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
For the Lemon Glaze:
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners, pressing firmly to form the crust. Bake for 5 minutes and let cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, eggs, lemon juice, and lemon zest, mixing well after each addition.
4. Gently fold in the fresh raspberries and blackberries, being careful not to break them up too much.
5. Divide the cheesecake filling evenly over the crusts. Bake for 18–20 minutes or until the centers are just set. Cool completely, then refrigerate for at least 2 hours.
6. To prepare the lemon glaze, combine lemon juice, sugar, and cornstarch in a small saucepan. Mix water into the cornstarch to dissolve. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
7. Spoon the lemon glaze over the chilled cheesecakes and garnish with additional berries or lemon zest if desired. Serve chilled.