Mini Berry Swirl Cheesecakes Recipe

Prepare the Berry Puree:

Cook Berries: In a medium saucepan over low to medium heat, cook the lemon juice with the raspberries and blueberries until the berries are soft.
Strain: Press through a fine mesh strainer or hand food mill to remove pulp and seeds. Pour the berry juices back into the saucepan.
Add Jell-o: Heat over medium heat with the package of Jell-o and water. Boil for about 10 minutes, until it starts to thicken. Pour the mixture into a Pyrex measuring cup and place it into a bowl of ice cubes to cool. Set aside.
Prepare the Crust:

Process Ingredients: In a food processor, pulse graham crackers and Nilla wafers until they are fine crumbs. Pour the crumbs into a large bowl.
Mix Crust: Mix in sugar and melted butter. Press the crumb mixture evenly into the bottom of 24 paper-lined muffin tins.
Prepare the Cheesecake Filling:

Mix Filling: In a large bowl, using an electric hand mixer, cream together the cream cheese and sugar. Add the eggs one at a time and combine. Add in the sour cream, heavy cream, vanilla, and lemon juice, and mix thoroughly to combine.
Fill Muffin Cups: Scoop the cheesecake filling evenly into the 24 paper-lined muffin cups.

Bake: Bake in a preheated 350°F oven for about 30-32 minutes. Turn the oven off and let the cheesecakes sit in the oven for about 10 minutes.
Calories: 250 kcal per serving | Servings: 24 servings