Lemon Berry Swirl Mini-Cheesecakes

3.07 stars (30 ratings)

Lemon Berry Swirl Mini-Cheesecakes

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!

Prep Time45

Cook Time22

Chill Time:2

Total Time1 7

Course: Dessert

Cuisine: American

Keyword: berry, cheesecakes, Lemon, mini, swirl

Servings: mini-cheesecakes

Calories: 240kcal

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

US Customary - Metric

Instructions

To Make the Berry Swirl:

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.

Nutrition