These bite-sized mini-cheesecakes make a perfect afternoon snack! With a creamy lemon base, and a tart and fruity berry swirl, they pair beautifully with their crunchy, gluten-free, sea salt and olive oil cracker crust. Or, infuse with vanilla and bake them on a gluten-free brownie bottom!
Place the berries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes, or until syrupy. Puree in a food chopper and strain. Cool completely.
To Make the Crust:
Place the crackers and sugar (if using) in the bowl of a food processor, and process finely.
Stir in the olive oil or melted butter.
Place about a tablespoon of the mixture into the each of the wells a lightly greased mini-cheesecake pan.
To Make the Cheesecake Filling:
Preheat the oven to 300 degrees F.
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.
Divide the mixture equally between the wells of the pan.
Drizzle with about a teaspoon of berry sauce, and swirl with a toothpick.
Bake for 22-25 minutes, or until set around the edges, but still a little jiggly in the center. Chill completely before unmolding.