Lemon and Berries Cheesecake Minis

Lemon and Berries Cheesecake Minis are the ultimate dessert for your holiday celebration. Without a doubt, these delicious minis will be the highlight during dinner. They melt in your mouth, perfect balance of sweetness, and are easy to make. Just the right serving size for anyone with a mini appetite.

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Tips on how to bake the perfect cheesecake

1. The first thing to keep in mind is to get all the ingredients at room temperature. In order to mix the ingredients well they should be soft and easy to incorporate. For instance, leave the cream cheese on the counter for at least half an hour to bring the temperature down. I find that it’s best when it sits outside versus heating it up in the microwave.  
2. Bake the cream cheese at a lower temperature. Normally we bake at 350ºF, but I find that baking the cream cheese at 325ºF for 20-30 minutes is a lot better. The texture comes out smoother and it doesn’t brown too much that it starts looking like it burnt. 
3. I know you’re excited to look how your cheesecake is going to turn out. You can look by the glass door of your oven but don’t open it. Especially when you’re only 5 minutes into baking time. Give it time until it sets and is no longer wobbly. 
4. Now you can ENJOY your beautiful and delicious Lemon and Berries Cheesecake Minis! 

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ingredients notes

GRAHAM CRACKER CRUST:

• A sleeve of graham crackers. Or you can buy the crumbs (1 1/2 cups). When you buy a box of graham crackers, place one sleeve in a food processor and pulse for at least 30 seconds. 
• Melted butter. Add it to the ground graham crackers, then mix until it resembles a sandy texture. 

CREAM CHEESE FILLING:

• Cream cheese. Take them out of the fridge 30 minutes to an hour before baking. They should be at room temperature and softened. 
• Large eggs. Your baked goods come out nice and fluffy when the eggs are at room temperature. Take them out at the same time as your cream cheese. 
• Superfine sugar. If you only have granulated sugar, it will work too. Or place them in a food processor and pulse for 30 seconds to get a finer texture. 
• Ricotta cheese. You can also use sour cream or plain Greek yogurt. I like adding ricotta, the flavor goes so well with cream cheese. It balances the sweetness. 
• Vanilla extract. Use the pure vanilla extract and not the imitation. It makes a big difference. 
• All-purpose flour. Adding a little bit of flour gives the cheesecake stability. It holds it well and the texture is not too airy. 

LEMON CURD:

• Egg yolks. Separate the eggs. Don’t discard the egg whites, use them to make scrambled eggs.
• Granulated sugar. Superfine sugar is also recommended but not necessary.
• Butter makes the curd creamy and thick when cold.
• Lemon juice and lemon zest. Use freshly squeezed lemon juice, not imitation, it makes a big difference. 

WHIPPED TOPPING:

• Heavy cream. It’s undeniably delicious with whipped topping. Don’t over-mix it or it’ll turn into butter.
• Powdered sugar. The sugar helps stabilize the whipped cream and of course, makes it sweet. 
• Flavorings. You can use any flavoring your like, for example, vanilla, lemon, almond extract, or even chocolate. 

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how to make Lemon and Berries Cheesecake Minis

CRUST:

1. Preheat the oven to 325ºF and line a cupcake pan with paper cups. In a food processor, place the graham crackers. Pulse for 30 seconds or until crumbly. 
2. Add the melted butter, and mix until it resembles a sandy texture.
3. Then, use a tablespoon to scoop the graham cracker mixture into each paper cup. Press the back of the tablespoon or use a 1/3 cup to press the crumbs down. 
4. Place in the oven and bake for 8 minutes or until firm. Cool for 10 minutes before filling. 

FILLING:

1. Meantime, make the cream cheese filling. In a bowl, add cream cheese, and mix until creamy. Don’t forget to scrape the sides of the bowl.
2. Add the sugar, and continue mixing until fluffy. Then, add the eggs one at a time, and mix until incorporated. 
3. Scoop in the ricotta cheese, lemon zest, vanilla, and flour. Turn the mixer to medium-low and mix until smooth. Also scrape the sides to make sure all ingredients are well incorporated.
4. Use a regular-size retractable cookie scoop then scoop the cream cheese filling into each cupcake cup. Basically, fill it until the top, it doesn’t rise. Or leave 1/8 of an inch at least. 
5. Bake for 20-30 minutes at 325ºF. Cool the cheesecake for one hour and then place them in a fridge for 6 hours or overnight. 

LEMON CURD:

1. Make lemon curd while baking the cheesecake. 
2. In a saucepan, combine egg yolks and sugar, over low heat, and mix until the sugar dissolves.
3. Add the butter and mix until the butter is melted. Stir in the lemon and lemon zest, and continue mixing until incorporated. 
4. Do not let the mixture simmer to avoid curdling. Place the mixture in a bowl, and cool for 10 minutes before covering it with plastic wrap to avoid forming skin on top. 
5. Refrigerate overnight. Drizzle on top of each cheesecake then pipe the whipped topping and drizzle again on top. Decorate with lemon slices. 

WHIPPED TOPPING:

• Place the heavy cream in a bowl, and mix on low speed for 3 minutes or until fluffy. Add the powdered sugar, and continue mixing until well incorporated. Turn the mixer on to high speed and mix until stiff consistency. 
• Use a decorating bag fitted with a big star tip to pipe the whipped topping on each cheesecake. Use berries and sprinkle with powdered sugar. 

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