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Creamy Mini Lemon Cheesecakes Recipe Easy Homemade Berry Topping Dessert

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These creamy mini lemon cheesecakes with fresh berry topping are quick and easy to make, delivering a tangy, luscious dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs or digestive biscuits, crushed
  • 3 tbsp (45g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened (full-fat recommended)
  • ⅔ cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60ml) sour cream
  • 2 tbsp (30ml) fresh lemon juice (about 1–2 lemons)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup (150g) mixed fresh berries (blueberries, raspberries, strawberries)
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp fresh lemon juice
  • Optional: a pinch of cinnamon or fresh mint leaves for garnish

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease or line a 12-cup mini muffin tin or silicone mini cheesecake molds.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and resemble wet sand.
  3. Press about 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup.
  4. Bake the crusts for 5 minutes. Remove from oven and let cool slightly.
  5. In a large bowl, beat softened cream cheese and sugar until smooth and creamy (about 2-3 minutes). Avoid over-beating.
  6. Add eggs one at a time, mixing gently after each addition. Then blend in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
  7. Divide the cheesecake batter evenly among the prepared crusts, filling each about ¾ full.
  8. Bake for 18-22 minutes until edges are set but centers still jiggle slightly.
  9. Cool cheesecakes in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for at least 2 hours or overnight.
  10. Prepare the berry topping by gently tossing fresh berries with sugar and lemon juice. Let sit for 10-15 minutes to macerate.
  11. Spoon berry topping over chilled cheesecakes just before serving. Garnish with fresh mint if desired.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing to prevent cracks. Press crust firmly for a sturdy base. Chill cheesecakes thoroughly for best texture. Use silicone molds for easy removal. Frozen berries can be used if thawed and drained. For gluten-free, substitute crust with almond or oat flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: mini lemon cheesecakes, berry topping, easy dessert, homemade cheesecake, lemon dessert, mini cheesecakes, creamy cheesecake

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