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Lemon and Berries Cheesecake Minis

Jen Paleracio
Melt in your mouth, creamy, not overly sweet, and just the right size for individual serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Muffin or cupcake pan
  • Mixing bowl
  • Electric mixer
  • Spatula

Ingredients
  

FOR THE CRUST

  • 1 sleeve of graham crackers or 20 squares 1 1/2 cups crumbs
  • 1/4 cup butter or 4 tablespoons, melted

FOR THE CREAM CHEESE FILLING

  • 16 oz. cream cheese, room temperature, softened
  • 1/2 cup superfine sugar
  • 2 large eggs, room temperature
  • 1/4 cup ricotta cheese
  • 1 teaspoon pure vanilla extract
  • 1 1/2 tablespoons flour

FOR THE LEMON CURD

  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/4 cup butter cubed
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

FOR THE WHIPPED TOPPING

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

FOR THE CRUST

  • Preheat the oven to 325ºF. Line the muffin or cupcake pan with paper cups.
  • Break the graham crackers by hand and place them in a food processor. Pulse or continuously run the machine until they form fine crumbs. Add melted butter and run the food processor for 30 seconds or until they resemble a sand texture.
  • Divide the mixture between each paper cup in the prepared cupcake pan. Use a tablespoon or 1/3 cup to press the crumbs down. Bake for 8 minutes and cool for 10 minutes before filling.

FOR THE CREAM CHEESE FILLING

  • Place the cream cheese in a mixing bowl and mix until creamy about 2 minutes. Scrape the sides of the bowl. Add the sugar and continue mixing until well incorporated. Add the eggs one at a time and mix until smooth. Add ricotta cheese, lemon zest, vanilla, and flour. Mix until combined.
  • Use a cookie scoop and divide the batter between each cup in the cupcake pan. Fill up to the rim or leave 1/8 inch. Bake for 30 minutes or until not jiggly anymore. Cool for an hour and refrigerate for 6 hours or overnight.

FOR THE LEMON CURD

  • In a saucepan over low heat, add the egg yolks and sugar, and mix but do not let the mixture simmer. Add the butter, lemon juice, and lemon zest, and continue mixing until the butter melts. Immediately remove from the heat.
  • Cool for 30 minutes. Cover with plastic wrap, touching the surface to prevent it from forming skin. Refrigerate for 6 hours or overnight.

FOR WHIPPED TOPPING

  • In a bowl, whip the heavy cream until stiff consistency. Lower the speed and gradually add the powdered sugar. Continue mixing until the sugar is combined.
  • Place the whipped topping in a decorating bag with a large star tip.

DECORATE

  • FOR THE LEMON CHEESECAKE: Place the lemon curd in a ziplock bag. Snip the tip and drizzle on top of the cheesecake (divide the cheesecake between lemon and berries). Use the decorating bag with a star tip. Pipe the whipped topping and drizzle lemon on top. Garnish with a lemon slice.
  • FOR THE BERRIES: Use the decorating bag with a star tip. Pipe the whipped topping and place the berries on top. Sprinkle with powdered sugar.

Video

Notes

 
 
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Keyword baking, blueberries, cheesecake, graham crackers, lemon, lemon curd, whipped cream