The BEST Mini Lemon Blackberry Cheesecakes – Creamy, Tart & Beautiful

These Mini Lemon Blackberry Cheesecakes are a delightful burst of citrusy brightness and fruity sweetness in every bite. With a creamy, lightened-up cheesecake base and a juicy blackberry swirl, they’re the perfect personal-sized treats for spring and summer—or whenever you’re craving something sweet but balanced. Best of all? They’re easy to make, portion-controlled, and great for gatherings or meal prep desserts.

Why You’ll Love This Recipe

Bright & Fresh: Zesty lemon pairs beautifully with sweet blackberries.
Portion-Controlled: Perfectly sized for mindful indulgence.
Lighter Ingredients: Uses Greek yogurt and reduced-fat cream cheese.
Great for Make-Ahead: Store in the fridge or freezer for ready-to-enjoy desserts.

Ingredients

For the Crust:

• 3/4 cup graham cracker crumbs (or almond flour for a gluten-free version)
• 2 tablespoons light butter or coconut oil, melted
• 1 tablespoon sweetener of choice (e.g., erythritol, honey)

For the Cheesecake Filling:

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup honey or sugar-free sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice

For the Blackberry Swirl:

• 1/2 cup fresh or frozen blackberries
• 1 teaspoon lemon juice
• 1 teaspoon sweetener

Instructions

Preheat and Prep:

• Preheat your oven to 325°F (160°C).
• Line a 12-cup muffin pan with paper or silicone liners.

Make the Crust:

• In a bowl, combine graham cracker crumbs, melted butter, and sweetener.
• Press about 1 tablespoon of the mixture into the bottom of each liner.
• Bake for 5 minutes, then remove from the oven to cool slightly.

Prepare the Blackberry Swirl:

• In a small saucepan, cook blackberries, lemon juice, and sweetener over low heat until soft and syrupy (about 5 minutes).
• Mash and strain to remove seeds if desired. Let cool.

Make the Cheesecake Filling:

• In a mixing bowl, beat the cream cheese and Greek yogurt until smooth.
• Add the egg, sweetener, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and creamy.

Assemble the Cheesecakes:

• Divide the cheesecake filling evenly over the crusts.
• Drop small spoonfuls of blackberry puree on top of each cheesecake and use a toothpick to swirl it into a marbled pattern.

Bake & Cool:

• Bake for 15–18 minutes, until centers are just set.
• Cool completely at room temperature, then chill in the fridge for at least 2 hours before serving.

Nutritional Information (Per Mini Cheesecake, Approximate)

• Calories: 115
• Carbs: 8g
• Protein: 5g
• Fat: 7g
• Fiber: 1g
• Sugar: 5g

Tips for Success

• Use Softened Cream Cheese: Ensures a smooth, creamy texture in the filling.
• Strain the Blackberry Swirl: For a smoother finish, strain out the seeds before swirling.
• Chill Before Serving: Cheesecakes firm up and taste best when properly chilled.
• Decorate to Impress: Garnish with fresh blackberries or a lemon twist before serving.

Why This Recipe Works

• Lighter Swaps: Greek yogurt adds creaminess and protein without extra fat.
• Naturally Sweetened: Uses fruit and optional sugar-free sweeteners to keep things light.
• Easy Prep: No complicated steps or water baths needed.
• Perfect Portions: Mini cheesecakes help you stay on track while still enjoying dessert.

Mini Lemon Blackberry Cheesecakes are the ultimate combination of fresh, zesty flavor and creamy indulgence—all in a portion-controlled size. With their beautiful swirl and bright taste, they make an elegant addition to any dessert table or a sweet little treat just for you.