Serves 6
35 min
Mini Lemon Cheesecakes with Fresh Berries
Recipe GLPRa5e20103d7477d
Individual-sized cheesecakes with a delicate vanilla wafer crust and silky lemon-infused filling, topped with a colorful mix of fresh raspberries, strawberries, blueberries, and blackberries. These elegant mini desserts are perfect for special occasions and require minimal advance preparation—just mix, bake, and chill.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
Paper muffin liners
6 whole Vanilla wafer cookies (such as Nilla Wafers)
8 ounce Cream cheese, softened
⅓ cup Granulated sugar
1 whole Large egg
1 teaspoon Lemon extract
½ teaspoon Vanilla extract
Fresh raspberries
Fresh strawberries
Fresh blueberries
Fresh blackberries
Directions
Preheat your oven to 325°F (165°C). Line 6 cups of a standard muffin tin with paper liners, ensuring they sit firmly in place.
Place one vanilla wafer cookie flat in the bottom of each paper-lined muffin cup. Set the prepared tin aside.
In a mixing bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed for 2–3 minutes until the mixture is light, fluffy, and well combined.
Add the egg, lemon extract, and vanilla extract to the cream cheese mixture. Beat on medium speed for another minute until fully incorporated and smooth.
Divide the cheesecake batter evenly among the 6 prepared muffin cups, spooning it over the vanilla wafer base.
Place the muffin tin in the preheated 325°F oven and bake for 20–24 minutes. The cheesecakes are done when the edges are lightly golden and the centers appear set but still slightly soft to the touch (internal temperature should reach 160°F in the center).
Remove the muffin tin from the oven and allow the cheesecakes to cool completely on a wire rack at room temperature for about 30 minutes.
Once cooled, carefully remove the mini cheesecakes from the muffin tin (you may leave them in their paper liners) and transfer to an airtight container. Refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to develop and the texture to set properly.
Just before serving, arrange a handful of fresh raspberries, strawberries, blueberries, and blackberries on top of each mini cheesecake for a colorful and delicious finish.
