Description
Delightful mini cheesecakes combining fresh lemons and sweet blackberries, perfect for any dessert table.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blackberries
- 2 tablespoons sugar (for compote)
- 1 tablespoon lemon juice (for compote)
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Combine graham cracker crumbs with sugar and melted butter in a bowl. Press into muffin tin cups.
- Chill the crust in the refrigerator while preparing the filling.
- Beat cream cheese and powdered sugar until smooth. Gradually add in heavy whipping cream, vanilla extract, lemon juice, and lemon zest.
- Spoon the cheesecake filling over the chilled crusts and smooth the tops.
- Chill the mini cheesecakes in the refrigerator for at least 3 hours or overnight.
- Combine blackberries, sugar, and lemon juice in a saucepan over medium heat to make the compote.
- Cook until the mixture thickens, adding cornstarch if desired. Allow to cool.
- Spoon the blackberry compote over each cheesecake before serving.
Notes
For best results, ensure cream cheese is softened. You can use frozen blackberries if fresh ones are unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 19g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg