Lemon Berry Mini Cheesecakes with Raspberry and Blackberry
These individual lemon mini cheesecakes are studded with fresh raspberries and blackberries, topped with a tangy lemon glaze for the perfect balance of sweet and tart flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Hand mixer
- Cooling rack
- Muffin tin
- Cupcake liner
- Oven
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spatula
- Saucepan
- Stove
- Refrigerator
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- ½ cup fresh raspberries
- ½ cup fresh blackberries
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- Additional fresh berries
- Extra lemon zest
- Mint leaves
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