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:
-
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 Facts
Lemon Berry Swirl Mini-Cheesecakes
Amount Per Serving
Calories 240
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 63mg21%
Sodium 164mg7%
Potassium 56mg2%
Carbohydrates 22g7%
Sugar 17g19%
Protein 2g4%
Vitamin A 480IU10%
Vitamin C 0.3mg0%
Calcium 35mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.