Mini Lemon Raspberry Cheesecakes are creamy cheesecake filled with lemon zest and fresh raspberries. They are a refreshing dessert that your family is bound to enjoy.
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WHAT YOU’LL NEED
Graham Crackers – Graham Crackers or pre crushed graham crackers crumbs
Sugar = Granulated or Pure Cane Sugar
Butter – Unsalted butter, any brand. I prefer Land O Lakes
Cream Cheese – Full fat cream cheese works best. I use a store brand.
Sour Cream – I used store brand full fat cream cheese.
Vanilla Extract – Pure or Imitation vanilla extract.
Salt – Kosher salt or regular table salt. I use Morton.
Eggs = large eggs, brown or white eggs.
Lemons – two large lemons to zest.
Raspberries – Fresh or frozen. If frozen thaw first.
STEP BY STEP INSTRUCTIONS
Step 1. Preheat the oven to 325 degrees and line a cupcake pan with cupcake liners.
Step 2. Using a medium bowl, combine all crust ingredients and mix until combined.
Step 3. Using a tablespoon, scoop the crust into the cupcake liners.
Step 4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust.
Step 5. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
Step 6. Beat in the sour cream, vanilla, lemon zest and salt until combined.
Step 7. Beat in the eggs, 1 at a time until combined.
Step 8. Mix in the fresh raspberries.
Step 9. Scoop about ¼ C of the cheesecake batter into the cupcake liners.
Step 10. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.
Step 11. Allow to cool completely.
Step 12. Top with fresh whipped cream, lemon zest and Raspberries.
TIPS AND FAQS
I’ve found that using full fat ingredients to make cheesecakes work best. You can use lower fat dairy products however your cheesecake will not turn out as creamy as with the full fat products.
Make sure that all your refrigerated items are room temperature before starting to make your cheesecake. In order to get a smooth cheesecake you must have room temperature ingredients.
Store your Mini Lemon Raspberry Cheesecakes in the fridge for up to five days. These are great to make ahead if you want to store them for a couple days. You can also free these cheesecakes be sure they are tightly sealing in a freezer bag or plastic wrap and foil. I love to freeze them individually for an easy to thaw treat. To thaw, just place in the fridge overnight. You can store them in the freezer for up to five months.
RELATED RECIPES
Old Fashioned Peanut Butter Pie
Mini Lemon Raspberry Cheesecakes
Equipment
- Muffin Tin and cupcake liners
Ingredients
Crust Ingredients
- ¾ cup graham crackers crushed
- 1 ½ tablespoon granulated sugar
- ¼ cup unsalted butter melted
Cheesecake Ingredients
- 16 oz cream cheese softened
- 1 cup granulated sugar
- ½ cup sour cream
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 2 large eggs
- 2 lemons zested
- 1 cup raspberries
Instructions
Crust Directions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- Using a medium bowl, combine all ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- Set aside
Cheesecake Directions
- Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
- Beat in the sour cream, vanilla, lemon zest and salt until combined
- Beat in the eggs, 1 at a time until combined
- Mix in the fresh raspberries
- Scoop about ¼ C of the cheesecake batter into the cupcake liners
- Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
- Allow to cool completely
- Top with fresh whipped cream, lemon zest and Raspberries
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Do you think that these would work for mini muffin tin like mini cheesecake bites?
Hey Rebecca! I don’t see why they wouldn’t. Though, watch them very closely in the oven because you will need to reduce the cooking time by quite a bit. I would sit the timer for 8 minutes to start and then check them. They may need a few more minutes.