There’s something magical about the combination of tangy lemon and sweet berries that creates the perfect dessert harmony. These Lemon Raspberry Blackberry Mini Cheesecakes bring together bright citrus notes with the sweet-tart punch of fresh summer berries in adorable individual portions that are sure to impress.
Perfect for dinner parties, family gatherings, or simply treating yourself after a long day, these mini cheesecakes deliver all the creamy indulgence of a traditional cheesecake but in a more approachable, portion-controlled format. The vibrant colors and flavors make them as beautiful as they are delicious!
Why You’ll Love This
- Individual portions mean no messy slicing and easy serving
- Make-ahead friendly – prepare them up to two days before your event
- No water bath required, unlike traditional cheesecakes
- The perfect balance of creamy, tangy, and sweet in every bite
- Impressive presentation with minimal effort – looks like it came from a bakery!
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- ½ cup fresh raspberries
- ½ cup fresh blackberries
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- Additional fresh berries
- Extra lemon zest
- Mint leaves
Instructions
- Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Divide the mixture evenly among the lined muffin cups (about 1 tablespoon per cup). Using the back of a measuring spoon or your fingers, press firmly to create a compact, even crust layer.
- Bake the crusts for 5 minutes. Remove from the oven and let cool slightly while preparing the filling. Maintain oven temperature.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition. Mix in the lemon juice and lemon zest until just combined.
- Gently fold in the fresh raspberries and blackberries using a spatula, being careful not to crush them or overmix, which would cause them to bleed too much color into the batter.
- Divide the cheesecake filling evenly among the muffin cups, filling each one almost to the top (the cheesecakes will puff up during baking but settle as they cool).
- Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle when the pan is gently shaken.
- Remove from the oven and let the cheesecakes cool completely in the muffin tin on a wire rack. Once cooled to room temperature, refrigerate for at least 2 hours or overnight.
- While the cheesecakes are chilling, make the lemon glaze. In a small bowl, dissolve the cornstarch in 1 tablespoon of water. In a small saucepan, combine the lemon juice and sugar. Add the cornstarch mixture and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and let cool completely.
- Once the cheesecakes are thoroughly chilled, spoon the cooled lemon glaze over each one. If desired, garnish with additional fresh berries, lemon zest, or mint leaves.
- Serve the mini cheesecakes chilled. For the best flavor and texture, remove from the refrigerator about 10 minutes before serving.
Tips & Variations
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free cookies or almond flour mixed with a bit more butter
- Add a drop of yellow food coloring to enhance the lemon color if desired
- Swap the berries for strawberries or blueberries based on what’s in season
- For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese
- To prevent cracks, avoid overmixing the batter and don’t overbake
- For a more intense lemon flavor, add an additional teaspoon of lemon zest
Serving Suggestions
These mini cheesecakes are perfect on their own, but for an extra special presentation, serve them on small dessert plates with a dollop of freshly whipped cream and a sprig of mint. A light dusting of powdered sugar adds an elegant touch that makes them restaurant-worthy.
For a complete dessert spread, pair these cheesecakes with chocolate-dipped strawberries or a small scoop of vanilla bean ice cream on the side. They also go wonderfully with a glass of dessert wine or a cup of Earl Grey tea.
Notes
- Store in an airtight container in the refrigerator for up to 3 days
- Can be frozen for up to 1 month; thaw overnight in the refrigerator before serving
- Mini cheesecakes are done when the edges are set but the center still has a slight jiggle
- Bring cream cheese to room temperature for at least 1 hour before mixing for the smoothest texture
FAQs
Can I make these in a mini cheesecake pan instead of a muffin tin?
Absolutely! If you have a specialized mini cheesecake pan, follow the same instructions but reduce the baking time by 2-3 minutes.
Why did my cheesecakes crack on top?
Cheesecakes typically crack from overmixing (which incorporates too much air) or overbaking. Next time, mix just until ingredients are combined and remove from the oven while centers are still slightly jiggly.
Can I use frozen berries instead of fresh?
Yes, but thaw and drain them well first to remove excess moisture. Pat them dry with paper towels before folding into the batter.
How do I know when the mini cheesecakes are done baking?
The edges should be set and slightly puffed, but the centers should still jiggle slightly when the pan is gently shaken. They will continue to set as they cool.
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