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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.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 17 minutes
Servings: 12 Cheesecakes
Calories: 297kcal
Author: Wendy


  • Muffin Tin and cupcake liners


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


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


If you are using frozen raspberries be sure to thaw them first. 


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