Lemon Berry Swirl Mini Cheesecakes

These bite-sized mini-cheesecakes make a perfect afternoon snack!  With a creamy lemon base, and a tart and fruity berry swirl, they pair beautifully with their crunchy, gluten-free, sea salt and olive oil cracker crust.  Or, infuse with vanilla and bake them on a gluten-free brownie bottom!

Ingredients
FOR THE BERRY SWIRL

• 1 cup frozen mixed berries
• 2 tablespoons granulated sugar

FOR THE CRUST

• 24 PARTNERS Free for All Kitchen Olive Oil & Sea Salt Crackers or Double Chocolate Brownie Thins
• 1 tablespoon granulated sugar (omit for Double Chocolate Brownie Thin crust)
• 3 tablespoons extra-virgin olive oil (substitute unsalted butter, melted, for Double Chocolate Brownie Thin crust)

FOR THE CHEESECAKE FILLING

• 12 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs
• 3 tablespoons heavy cream
• 2 teaspoons lemon extract (omit for Double Chocolate Brownie Thin crust)
• 1 teaspoon vanilla bean paste (extract may be substituted)
• 1/8 teaspoon kosher salt

Instructions
TO MAKE THE BERRY SWIRL:

• Place the berries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes, or until syrupy.  Puree in a food chopper and strain.  Cool completely.
• Read more please visit : bakingamoment.com

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