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Mini Lemon Cheesecakes with a homemade Raspberry Puree swirled into the top. Enjoy 1, or 5 (I won’t tell!). Great for making ahead!
If you’ve been around this blog for any length of time, then you’ll know that cheesecake and I are in committed relationship. I don’t think I’ve ever met one I didn’t like, and I’ve certainly never made one that I didn’t love.
Aren’t you lucky that I just share them allll with you? I mean the recipes. Not the cheesecake. I’m not THAT kind. My neighbors regularly receive gifts of baked goods on days I test recipes for the blog, but… um, not usually my cheesecake recipe testing results… I’d like to be ashamed, but…. I’M IN LOVE, OKAY?
They don’t take terribly long to make, so you could do some different types – a batch with different berries (blueberry, strawberry, blackberry), or maybe a ganache swirl and make a dessert platter for guests! I recommend trying any of the ones I have listed below for you.
Could you invite me over, though?
The fact that they’re tiny, means if you have more willpower than us, you have portion control with these mini lemon cheesecakes.
I made these just on a lark, no special occasion, and kept them in the fridge. Planning to maybe eat one for dessert after dinner each night. Well, I.. uh….might have eaten the entire batch in just a couple of days.
Whatever. They have eggs and fruit in them, they’re practically BREAKFAST, right?
That’s my story. That’s what I’m rolling with.
Want more easy cheesecake recipes? Of course you do!
Mini Lemon Cheesecakes with a homemade Raspberry Puree swirled into the top. Enjoy 1, or 5 (I won't tell!). Great for making ahead!
- Place the raspberries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
- Puree in a blender or food processor, and cool (pureeing is optional).
- Preheat the oven to 325F
- In a food processor, crush the cookies until they are fine crumbs. Add the melted butter and pulse a few times until combined.
- Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress.
- Bake for 10-12 minutes, remove from the oven and cool.
- In a stand mixer, add cream cheese, sugar, cornstarch and lemon zest and beat until smooth.
- Add the eggs, one at a time, beating in between additions (scrape down sides if you need to).
- Stir in the salt.
Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.
Bake for 20 minutes, or until set around the edges.
Cool, then refrigerate for 4 hours before unmolding from the pans.
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