Lemon Berry Swirl Mini-Cheesecakes
Prep Time
45 mins
Cook Time
22 mins
Chill Time:
2 hrs
Total Time
1 hr 7 mins
 

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!


Course: Dessert
Cuisine: American
Keyword: berry, cheesecakes, Lemon, mini, swirl
Servings: 12 mini-cheesecakes
Calories: 240 kcal
Ingredients
For the Berry Swirl
  • 1 cup frozen mixed berries
  • 2 tablespoons granulated sugar
For the Crust
  • 24 PARTNERS Free for All Kitchen Olive Oil & Sea Salt Crackers or Double Chocolate Brownie Thins
  • 1 tablespoon granulated sugar (omit for Double Chocolate Brownie Thin crust)
  • 3 tablespoons extra-virgin olive oil (substitute unsalted butter, melted, for Double Chocolate Brownie Thin crust)
For the Cheesecake Filling
  • 12 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 3 tablespoons heavy cream
  • 2 teaspoons lemon extract (omit for Double Chocolate Brownie Thin crust)
  • 1 teaspoon vanilla bean paste (extract may be substituted)
  • 1/8 teaspoon kosher salt
Instructions
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, or until syrupy.  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.  
  3. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  
  4. Stir in the cream, extract(s), and salt.
  5. Divide the mixture equally between the wells of the pan.  
  6. Drizzle with about a teaspoon of berry sauce, and swirl with a toothpick.  
  7. Bake for 22-25 minutes, or until set around the edges, but still a little jiggly in the center.  Chill completely before unmolding.
Nutrition Facts
Lemon Berry Swirl Mini-Cheesecakes
Amount Per Serving
Calories 240 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 63mg 21%
Sodium 164mg 7%
Potassium 56mg 2%
Total Carbohydrates 22g 7%
Sugars 17g
Protein 2g 4%
Vitamin A 9.6%
Vitamin C 0.4%
Calcium 3.5%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.