Mini Summer Berry Cheesecakes | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Mini Summer Berry Cheesecakes

Serves: 8 to 12

Your rating: None (6 votes)
Your rating: None (6 votes)

This recipe may very well become your "go to" summer dessert. Sweet-tart berries are placed in the bottom of individual ramekins and a quick, lemony batter is poured over. Once they are chilled you can pile extra berries on top for a pretty presentation.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 350° F.

Combine cream cheese, salt and sugar in the bowl of a mixer and beat until smooth and fluffy, about 4 minutes. Add sour cream, lemon juice, vanilla, Grand Marnier or zest and eggs and beat just until well blended.

Scatter 6 to 8 blueberries or a mixture of berries in the bottom of each of 8 medium or 12 small ramekins and fill the cups with batter to about 1/4-inch from the top.

Bake for about 40 minutes or until cheesecakes are just set. They will puff up but will settle back down as they cool. Refrigerate for at least 4 hours or up to overnight.

Serve with additional berries or Fresh Blueberry Compote.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 8, 2013.

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)