this blackberry lemon cheesecake is the ultimate dessert to make in the summer. it's so easy to whip up, full of delicious flavor and the perfect bite sized treat!
cheesecake has become one of my favorite desserts. if they have it on the dessert menu at a restaurant, i'm definitely ordering it!
FUN FACT : i had never made cheesecake myself until testing this recipe! and dare i say that it came out amazing?! it really did!
i'm so excited to share these blackberry lemon cheesecake bites with you. they're perfect for a summer bbq or family gathering.
main ingredients used in this recipe
- cream cheese
- greek yogurt
- graham crackers
- butter
- lemon
- blackberries
ways to make the graham cracker crumbs
there are two ways you could make the graham cracker crumbs. the first, adding the graham crackers into a food processor. pulse until they're a fine texture and no large chunks.
the second way you can do it is how i like to when i don't want to clean extra dishes 🙂
all you have to do is add the graham cracker pieces to a ziploc bag, grab a rolling pin and start banging away! crush the graham cracker until a fine crumb and no large chunks!
frequently asked questions
yes, it is! it is naturally gluten free and no flour is used in this recipe.
yes, you can! i would suggest fresh blueberries or strawberries to have as the topping if you prefer to not use blackberries. make sure to add thin slices of the strawberry or just a couple of blueberries. adding too much or too heavy of a piece will cause it to sink.
yes! this adds a delicious lemon flavor to the cheesecake. in addition, the acidity from the lemon plays an important role in creating the thickness and classic cheesecake texture.
yes! replace the regular cream cheese and greek yogurt with vegan substitutes. for the egg, make a flax egg by combining 1 tbsp flax seed with 2 tbsp water (let sit for 10 min before adding into the batter).
store in an airtight container in the fridge for up to 1 week or in the freezer for 2 months.
related recipes
if you try this recipe, please consider leaving a rating and comment at the end of this blog post. it is incredibly helpful to my business and your fellow readers!
blackberry lemon cheesecake
Ingredients
graham cracker crust
- 1 cup graham cracker crumbs
- 3 tbsp salted butter melted
lemon cheesecake layer
- 8 oz cream cheese room temperature
- ½ cup greek yogurt
- ¼ cup honey
- 1 egg
- 1 tsp vanilla extract
- 1 lemon zest
- 1 lemon juice
- 6 fresh blackberries halved
Instructions
graham cracker crust
- combine the graham cracker crumbs with the melted butter until fully combined. the texture should be sandy but ground fine.
- take 1 tbsp of the mixture into a muffin liner. press firmly so that the crumb is smooth and packed in there. do this for each muffin tin.
lemon cheesecake layer
- preheat the oven to 350 degrees F
- add the cream cheese to a large mixing bowl. using a hand mixer, whip the cream cheese until light and fluffy.
- add in the greek yogurt and honey and mix until fully combined
- next, add the egg, vanilla extract, lemon zest and lemon juice to the mixture. beat until fully combined
- scoop ~2-3 tbsp of the cheesecake batter into each muffin liner on top of the graham cracker crust. (it should be close to the top of the muffin liner with a little bit of space!)
- bang the muffin pan on the counter to get rid of all air bubbles
- add ½ of a blackberry on the top of each mini cheesecake
- bake for 18-20 minutes or until there is no jiggle in the centers of the mini cheesecakes
- put in the fridge for a minimum of 3 hours (overnight preferred)
- take out of the fridge 10-15 minutes before serving and enjoy!
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