Mini Lemon Cheesecakes with Raspberry Sauce

If you’re looking for the perfect combination of creamy, tangy, and sweet, Mini Lemon Cheesecakes with Raspberry Sauce are about to become your new favorite dessert. Imagine velvety smooth cheesecake with a zesty lemon flavor, paired with the perfect tart-sweet raspberry sauce drizzled on top. These little bites of heaven are not only adorable but pack a punch of flavor that’s sure to impress at any gathering—or even just as a treat for yourself. You’re going to love how these mini cheesecakes balance the richness of cream cheese with the bright burst of lemon, and the raspberry sauce? Well, that’s the cherry on top (literally)!

Why You’ll Love Mini Lemon Cheesecakes with Raspberry Sauce

Perfect Portion Control

Mini cheesecakes are the perfect single-serving dessert! No need to cut slices or worry about leftovers. Plus, they look so cute on a plate!

Zesty & Refreshing

The lemon adds the perfect amount of tang to the rich, creamy cheesecake base, making each bite feel light and refreshing. It’s the kind of dessert that wakes up your taste buds.

Raspberry Sauce Magic

That raspberry sauce? Pure magic. It’s a bit sweet, a bit tart, and a whole lot of yum. The vibrant red color and fruity flavor are the ideal contrast to the smooth lemon cheesecake.

Easy & Impressive

Even though they look fancy, these mini cheesecakes are surprisingly easy to make. You’ll feel like a pro as you pop them in the oven, and everyone will be so impressed when they take a bite. These little treats are perfect for any occasion—from casual get-togethers to celebrations like birthdays and holidays.

Ingredients

For the Mini Cheesecakes

Cream Cheese
The key to the creamy base of these cheesecakes. It gives them that luscious, smooth texture we all love.

Granulated Sugar
Sweetens up the cheesecakes just enough to balance the tanginess of the lemon.

Eggs
Help set the filling and give it that perfect, smooth texture.

Lemon Zest
The zest brings a fresh, aromatic punch of lemony flavor, taking these cheesecakes to the next level.

Lemon Juice
Adds brightness and a zesty kick that complements the creamy filling perfectly.

Vanilla Extract
Enhances the flavors and adds depth to the cheesecake base.

Graham Cracker Crumbs
Used for the crust, adding that delicious buttery crunch that complements the creamy filling.

Butter
Helps bind the graham cracker crust together and adds richness.

For the Raspberry Sauce

Fresh or Frozen Raspberries
The star of the sauce, giving it that vibrant color and tangy-sweet flavor.

Sugar
Helps sweeten the sauce and balances out the tartness of the raspberries.

Lemon Juice
A little extra lemony punch to brighten up the sauce and bring out the flavor of the raspberries.

Cornstarch
Helps thicken the sauce to a perfect, drizzle-able consistency.

(Note: Full ingredient measurements are provided in the recipe card directly below.)

Instructions

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until everything is well coated. Line a muffin tin with cupcake liners, then press about 1 tablespoon of the graham cracker mixture into the bottom of each liner. Press it down firmly using the back of a spoon. Bake for 8 minutes to set the crust, then remove from the oven and let cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined and smooth.

Step 3: Assemble the Cheesecakes

Spoon the cheesecake filling evenly over the cooled crusts in each muffin tin, filling each about 3/4 full. Bake at 325°F (163°C) for 15-18 minutes, or until the centers are just set. They may still have a little jiggle to them. Turn off the oven and let the cheesecakes cool in the oven with the door slightly cracked for 1 hour. Afterward, refrigerate for at least 4 hours or overnight to allow them to fully set.

Step 4: Make the Raspberry Sauce

While the cheesecakes are chilling, make the raspberry sauce. In a saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and release their juices. Mix the cornstarch with a tablespoon of water, then add it to the saucepan. Stir and cook for another 2-3 minutes until the sauce thickens. Remove from heat and let it cool.

Step 5: Serve and Enjoy

Once the cheesecakes have chilled, remove them from the muffin tin and place them on a serving plate. Spoon the raspberry sauce over each cheesecake just before serving. You can also garnish with fresh mint or extra raspberries if you like. Enjoy!

Nutrition Facts

Servings: 12
Calories per serving: 250
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 85mg
Carbohydrates: 24g
Fiber: 2g
Sugars: 19g
Protein: 3g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 50 minutes

How to Serve Mini Lemon Cheesecakes with Raspberry Sauce

Perfect for Parties

These mini cheesecakes are ideal for a party or get-together. Their individual serving size makes them easy to serve, and the vibrant raspberry topping adds a pop of color that looks gorgeous on any table.

Light Dessert Option

If you’re looking for a lighter dessert to end a meal, these cheesecakes are a great choice. The creamy texture and tangy lemon filling won’t weigh you down, and the raspberry sauce adds the perfect finishing touch.

Pair with a Cup of Tea

These cheesecakes pair wonderfully with a hot cup of tea—try it with a light green tea, chamomile, or even a floral earl grey. The subtle sweetness of the cheesecake is the perfect complement to a relaxing cup of tea.

Additional Tips

Make Ahead

These mini cheesecakes are perfect for making ahead. You can prepare them a day or two in advance and store them in the fridge until you’re ready to serve.

Swap the Berries

If raspberries aren’t your favorite, feel free to swap in other berries for the sauce—strawberries, blueberries, or blackberries would work beautifully in this recipe as well.

Crust Variations

If you’re not a fan of graham crackers, you can try using other crushed cookies for the crust. Vanilla wafers or even Oreos (for a chocolate twist) would make a delicious alternative.

Sweeten the Sauce

If you like your raspberry sauce a little sweeter, you can adjust the amount of sugar based on your taste. Just keep in mind that the sauce should maintain a slightly tart flavor to balance the sweetness of the cheesecake.

FAQ Section

Q1: Can I make these cheesecakes without the raspberry sauce?

A1: Absolutely! If you prefer, you can skip the raspberry sauce and serve the cheesecakes with a different topping, like fresh fruit, whipped cream, or a drizzle of honey.

Q2: Can I use store-bought crust?

A2: Yes! If you’re short on time, you can use store-bought graham cracker crust or even pre-made mini crusts to save time.

Q3: Can I freeze mini cheesecakes?

A3: Yes! These mini cheesecakes freeze well. Just wrap them tightly in plastic wrap and store them in an airtight container. When you’re ready to serve, let them thaw in the fridge overnight and top with the raspberry sauce before serving.

Q4: Can I use frozen raspberries for the sauce?

A4: Definitely! Frozen raspberries work just as well as fresh, so feel free to use them if that’s what you have on hand.

Q5: How long do these mini cheesecakes last in the fridge?

A5: They’ll stay fresh in the fridge for up to 3-4 days. Just cover them tightly to keep them from drying out.

Q6: Can I make these without eggs?

A6: Yes, you can try using an egg substitute like flaxseed meal or chia seeds mixed with water. However, the texture may vary slightly.

Q7: Can I use a different citrus flavor instead of lemon?

A7: Sure! If you prefer a different citrus flavor, try lime or orange zest and juice for a fun twist on the flavor.

Q8: Can I make these mini cheesecakes in a regular cheesecake pan?

A8: Yes, you can make these in a regular 9-inch cheesecake pan. Just adjust the baking time, and make sure the center is set before removing it from the oven.

Q9: How do I know when the cheesecakes are fully cooked?

A9: The cheesecakes should be set but still have a slight jiggle in the center when done. If they’re too firm, they may be overbaked.

Q10: Can I use a different berry for the sauce?

A10: Yes! You can substitute the raspberries with strawberries, blueberries, or blackberries. Adjust the sugar level depending on the sweetness of the berries.

Conclusion

These Mini Lemon Cheesecakes with Raspberry Sauce are the perfect little treat to brighten up any occasion. With their creamy lemon filling, buttery graham cracker crust, and sweet-tart raspberry sauce, they’re a dessert that will have everyone coming back for more. They’re easy to make, yet elegant enough to impress guests. Whether for a celebration or just a sweet moment to enjoy with loved ones, these mini cheesecakes are sure to be a hit!

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