Introduction
If you’re searching for the perfect sweet treat to brighten up your day, look no further than mini lemon blackberry cheesecakes. These delightful desserts combine the creamy richness of cheesecake with the tangy zest of lemon and the sweet burst of blackberries. Not only are they stunningly beautiful, but they’re also simple to make, making them an ideal choice for gatherings or a personal indulgence.
Detailed Ingredients with measures
Graham cracker crumbs – 1 cup
Sugar – 2 tablespoons
Butter – 4 tablespoons (melted)
Cream cheese – 8 ounces (softened)
Granulated sugar – 1/3 cup
Lemon juice – 1/4 cup
Lemon zest – 1 tablespoon
Egg – 1 large
Vanilla extract – 1 teaspoon
Blackberries – 1 cup
Prep Time
Prep time for these mini lemon blackberry cheesecakes is approximately 20 minutes. This makes them a quick and simple dessert option.
Cook Time, Total Time, Yield
Cook time is around 20 minutes. The total time from start to finish is about 40 minutes, and this recipe yields around 12 mini cheesecakes.
Detailed Directions and Instructions
Step 1: Prepare the crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottoms of a lined muffin tin to form an even crust layer.
Step 2: Make the cheesecake batter
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, lemon juice, lemon zest, egg, and vanilla extract. Mix until the ingredients are well blended and smooth.
Step 3: Assemble the cheesecakes
Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin. Tap the tin lightly to ensure the batter settles evenly.
Step 4: Add blackberries
Place a few blackberries on top of each mini cheesecake batter, pressing them down slightly.
Step 5: Bake
Preheat your oven to 325°F (160°C) and bake the mini cheesecakes for about 20 minutes, or until the edges are set but the center still jiggles slightly.
Step 6: Cool and refrigerate
Once done, remove from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Allow the cheesecakes to cool completely, then refrigerate for at least two hours before serving.
Notes
Use softened cream cheese
For the best texture, ensure your cream cheese is at room temperature before mixing.
Substitutions
Feel free to swap blackberries for other berries like raspberries or blueberries based on your preference.
Cook techniques
Baking in a muffin tin
Using a muffin tin allows for perfectly portioned mini cheesecakes that are easy to serve.
Mixing techniques
Avoid overmixing the batter after adding eggs to ensure a smooth and creamy texture without incorporating too much air.
FAQ
Can I make this recipe ahead of time?
Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator.
How do I store leftovers?
Keep any leftovers covered in the refrigerator, and they should last up to 3 days.
Conclusion
Mini lemon blackberry cheesecakes are not just delicious but also an impressive addition to any dessert table. Their combination of flavors, texture, and stunning presentation will surely win over everyone who tries them.