why make this recipe
Mini Lemon Raspberry Cheesecakes bring together the bright flavors of lemon and the sweet-tartness of raspberries. These little desserts are perfect for any occasion, from family gatherings to potlucks. They are easy to make and fun to eat, making them a great choice for both kids and adults alike. Plus, their smaller size means you can enjoy a sweet treat without overindulging.
how to make Mini Lemon Raspberry Cheesecakes
Ingredients
- 1 cup graham cracker crumbs (about 8 full crackers, finely crushed)
- 3 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup fresh raspberries (plus extra for garnish)
- 2 tbsp raspberry preserves (optional, for extra sweetness)
Directions
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Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined. Press this mixture firmly into the bottom of muffin tin liners to form the crust.
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Make the Cheesecake Filling: In another bowl, beat the cream cheese and 1/4 cup of sugar until smooth. Add the lemon juice, lemon zest, egg, and vanilla extract. Mix until everything is well combined and creamy.
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Add Raspberries: Gently fold in the fresh raspberries into the cheesecake mixture. Be careful not to crush them too much—they should stay in small pieces.
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Bake the Cheesecakes: Spoon the cheesecake filling into the crusts, filling them about 3/4 of the way full. Bake for about 18-20 minutes, or until the edges are set. Let them cool at room temperature and then refrigerate for at least 2 hours.
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Garnish and Serve: Before serving, add a dollop of raspberry preserves on top for extra sweetness and place a few raspberries for garnish.
how to serve Mini Lemon Raspberry Cheesecakes
Serve these mini cheesecakes chilled. They are perfect as individual desserts for parties, or you can enjoy them as a refreshing sweet treat any day of the week. Pair them with a cup of tea or coffee for a delightful afternoon snack.
how to store Mini Lemon Raspberry Cheesecakes
Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to four days. You can also freeze them by placing them in a freezer-safe container; they can last up to a month. Just thaw them in the refrigerator before serving.
tips to make Mini Lemon Raspberry Cheesecakes
- Make sure the cream cheese is very soft before mixing to avoid lumps.
- If you prefer a sweeter cheesecake, you can increase the sugar in the filling.
- Use a mix of fresh and frozen raspberries if fresh ones are unavailable. Just make sure to drain excess liquid before folding them in the filling.
variation
For a different twist, try adding a layer of lemon curd on top before serving. You can also switch the raspberries for other berries, like blueberries or strawberries, for a berry medley cheesecake.
FAQs
1. Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker crust if you’re short on time. Just skip the crust-making steps.
2. What if I don’t have fresh raspberries?
You can use frozen raspberries instead. Just thaw them and pat dry before adding to the filling.
3. Can I make these mini cheesecakes ahead of time?
Yes! You can make them a day ahead and keep them in the refrigerator until you’re ready to serve.
