Best Lemon Berry Swirl Mini-Cheesecakes


For the Berry Swirl

  • 1 cup frozen combined berries
  • 2 tablespoons granulated sugar

For the Crust

  • 24 PARTNERS Free for All Kitchen Olive Oil & Sea Salt Crackers, or Double Chocolate Brownie Thins
  • 1 tablespoon granulated sugar (omit for Double Chocolate Brownie Thin crust)
  • three tablespoons more-virgin olive oil (replacement unsalted butter, melted, for Double Chocolate Brownie Thin crust)

For the Cheesecake Filling

  • 12 oz cream cheese (brick), softened
  • three/four cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 huge eggs
  • three tablespoons heavy cream
  • 2 teaspoons lemon extract (miss for Double Chocolate Brownie Thin crust)
  • 1 teaspoon vanilla bean paste (extract may be substituted)
  • pinch of kosher salt


To Make the Berry Swirl:

  1. Place the berries and sugar in a small pot, and cook over medium-low heat, stirring on occasion, for five-10 mins, or until syrupy.  Puree in a food chopper and strain.  Cool absolutely.
  2. To Make the Crust:
  3. Place the crackers and sugar (if the usage of) inside the bowl of a meals processor, and system finely.  
  4. Stir in the olive oil or melted butter.  
  5. Place approximately a tablespoon of the mixture into the every of the wells a lightly greased mini-cheesecake pan.
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To Make the Cheesecake Filling:

  1. Preheat the oven to three hundred tiers F.
  2. Place the cream cheese, sugar, and cornstarch in a massive blending bowl, and beat on medium speed (the usage of the paddle attachment), until easy.  
  3. Add the eggs, one at a time, scraping the lowest and sides of the bowl with a silicone spatula after each addition.  
  4. Stir inside the cream, extract(s), and salt.
  5. Divide the mixture equally between the wells of the pan.  
  6. Drizzle with about a teaspoon of berry sauce, and swirl with a toothpick.  
  7. Bake for 22-25 mins, or until set around the edges, however nevertheless a bit jiggly in the center.  Chill absolutely before unmolding.