Individual Lemon Cheesecakes with Fresh Berries


Prep Time: 
60 min prep time, 3 hours chill time
Number of Servings: 


  • 2 cups graham cracker crumb
  • 5 Tbsp coconut oil, melted, plus extra for greasing pan
  • 2 Tbsp maple syrup
  • 1/tsp salt


  • 6 oz cream cheese, softened
  • 1 1/3 cups plain whole-milk Greek yogurt
  • 2/3 cups maple syrup
  • 2 large eggs
  • 1/Tbsp cornstarch
  • 2 tsp lemon zest
  • 1/2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • Fresh berries, for garnishing
  1. Preheat oven to 350°.
  2. Using the extra coconut oil, grease a 12-cup standard-size muffin tin as well as 2 additional cups from another standard-size tin — for a total of 14 cups. Cut 14 strips of parchment paper: Each strip should measure 2 inches by 6 1/2 inches. Place 1 strip inside each muffin cup, making sure ends of strip are on either side of cup for easy removal of cheesecakes.
  3. Make Crust: In the bowl of a food processor, pulse graham cracker crumbs, the 5 tablespoons of melted coconut oil, the maple syrup, and salt until well blended. Using your fingers, press approximately 2 tablespoons of crust mixture into an even layer into bottom of each muffin cup. Bake for 5 minutes, or until crust edges are lightly golden. Reduce oven temperature to 325°.
  4. Make Cheesecake: Clean food processor bowl. Process cream cheese, yogurt, maple syrup, and eggs until well combined. Add cornstarch, lemon zest, lemon juice, vanilla, and salt. Process until smooth, about 1 minute.
  5. Place about 1/3 cup of cheesecake filling over crust in each muffin cup. Bake for 30 to 40 minutes, until filling edges are set but center still jiggles slightly.
  6. Cool cheesecakes in muffin tins for 45 minutes. Transfer tins to refrigerator and chill for at least 3 hours. Before serving, carefully run a knife around edge of each muffin cup. Pull up on both ends of parchment strips to remove each cheesecake. Top with fresh berries. Serve.
Nutrition Info: 

Per serving (1 cheesecake): 221 Calories, 4 g Protein, 24 g Carbohydrates, 12 g Total fat (8 g sat), 165 mg Sodium, ★ Vitamin B2 (riboflavin)


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