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Creamy Mini Lemon Cheesecakes Recipe with Easy Berry Compote Topping

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These creamy mini lemon cheesecakes feature a tangy lemon zest blended into a smooth cream cheese filling, baked in mini muffin tins and topped with a sweet and tart homemade berry compote. Perfect for quick, crowd-pleasing desserts.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 100g)
  • 3 tbsp unsalted butter, melted (about 42g)
  • 2 tbsp granulated sugar (25g)
  • 16 oz cream cheese, softened (450g)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150g)
  • 2 tbsp fresh lemon juice (about 30ml)
  • 1 tbsp lemon zest (from about 1 lemon)
  • 1 tsp vanilla extract
  • 2 tbsp sour cream or Greek yogurt (30g)
  • 1 cup mixed berries (fresh or frozen, about 150g)
  • 2 tbsp sugar (25g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

  1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Spoon about 1 tablespoon into each mini muffin cup lined with paper or silicone liners. Press down firmly to form crust. Bake for 5 minutes, then cool slightly.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Gradually add sugar and beat until silky.
  3. Add eggs one at a time, beating gently after each addition. Mix in lemon juice, lemon zest, vanilla extract, and sour cream or Greek yogurt until smooth and slightly thick.
  4. Spoon cheesecake batter evenly over crusts, filling each about ¾ full (roughly 3 tablespoons). Tap tin gently to release air bubbles.
  5. Bake at 325°F (163°C) for 18-22 minutes until centers jiggle slightly. Avoid overbaking.
  6. Cool cheesecakes to room temperature, then refrigerate at least 3 hours or overnight.
  7. For berry compote, combine berries, sugar, and lemon juice in saucepan. Cook over medium heat, stirring occasionally until berries break down and mixture simmers (5-7 minutes). Stir in cornstarch slurry and cook 1 minute until thickened. Cool.
  8. Serve cheesecakes chilled topped with berry compote and optional mint leaf or lemon zest twist.

Notes

Do not overmix batter after adding eggs to avoid cracks. Tap muffin tin to release air bubbles. Chill cheesecakes fully for best texture. If cream cheese is too cold, soften before mixing. For less cracking, bake in a water bath. Simmer berry compote gently to avoid burning or crystallization.

Nutrition

Keywords: mini lemon cheesecakes, berry compote, easy dessert, creamy cheesecake, lemon dessert, quick cheesecake, mini cheesecakes recipe

Find it online: https://katedishes.com/creamy-mini-lemon-cheesecakes-recipe-with-easy-berry-compote-topping/