Mini Lemon Raspberry Cheesecakes
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.
Servings: 12 Cheesecakes
Calories: 297kcal
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
If you are using frozen raspberries be sure to thaw them first.
Nutrition
Serving: 1Cheesecake | Calories: 297kcal | Carbohydrates: 27g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 275mg | Potassium: 126mg | Fiber: 1g | Sugar: 22g | Vitamin A: 725IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg