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

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
9. sides of the bowl.
10. Add the eggs one at a time and mix well.
11. Fill the cupcake liners with the filling about 3⁄4 of the way up the side of the liners.
12. Add a teaspoon of blackberry jam to each cup and swirl with a spoon.
13. Bake for 20 minutes and remove to let cool.
14. Set in the fridge for 1 hour. Remove and top with fresh blackberries and lemon zest.