Description
These Mini Lemon Cheesecakes with Raspberry are a delightful dessert perfect for any occasion. Creamy lemon-flavored cheesecakes with a graham cracker crust are topped with fresh raspberries, creating a sweet and tangy treat.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Toppings:
- Fresh raspberries for topping
- Powdered sugar for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner and bake for 5 minutes.
- Make the filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.
- Fill the cups: Divide the filling among the muffin cups.
- Bake: Bake for 18–22 minutes until set. Cool and chill.
- Serve: Top with raspberries and powdered sugar before serving.
Notes
- You can use lemon curd instead of fresh raspberries for a more intense lemon flavor.
- These can be made up to 2 days in advance and stored chilled in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
