Natalie's
x
orchid island oranges

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Mini Lemonade Blackberry Cheesecake

Ingredients

Crust Ingredients:
8 graham cracker sheets
3 tablespoons melted butter
1⁄4 cup granulated sugar
Zest of 1 lemon

Filling Ingredients:
16oz of cream cheese (softened)
1⁄4 cup Natalie’s Natural Lemonade
1⁄2 cup granulated sugar
Zest of 2 lemons
1 tsp vanilla extract
2 eggs
1⁄4 cup blackberry jam
1⁄4 cup fresh blackberries

Directions

Instructions:
1. Prepare the crust by preheating the oven to 350 degrees.
2. In a food processor combine the graham cracker sheets, sugar, and lemon zest.
3. Pulse until the crackers are the texture of sand.
4. Pour in the melted butter and pulse a few more times until combined.
5. Line a cupcake tin with 12 liners and add 2 tablespoons of the crust mixture to each cup.
6. Bake for 5 minutes and remove to let cool.
7. Prepare the filling by whipping the sugar and cream cheese together in a large bowl.
8. Add the lemon zest, vanilla, and lemonade and mix to combine well. Scrape down the
sides of the bowl.
9. Add the eggs one at a time and mix well.
10. Fill the cupcake liners with the filling about 3⁄4 of the way up the side of the liners.
11. Add a teaspoon of blackberry jam to each cup and swirl with a spoon.
12. Bake for 20 minutes and remove to let cool.
13. Set in the fridge for 1 hour. Remove and top with fresh blackberries and lemon zest.