Description
These Mini Lemon Cheesecakes with Raspberry Sauce are the perfect balance of creamy, tangy, and sweet. With a buttery graham cracker crust, a rich lemon cheesecake filling, and a tart raspberry sauce drizzle, these mini cheesecakes are a delightful dessert for any occasion!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- ¼ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
For the raspberry sauce:
- 1 cup fresh raspberries (or frozen)
- 2 tbsp sugar
- 1 tbsp water
- 1 tsp lemon juice (optional)
For garnish:
- Fresh raspberries
- Whipped cream (optional)
Instructions
- Preheat the oven:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin with non-stick spray. - Prepare the crust:
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust. Use the back of a spoon to press it down firmly. - Bake the crusts:
Bake the crusts in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and allow them to cool while you prepare the cheesecake filling. - Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is well combined and smooth. - Fill the cups:
Spoon the cheesecake filling evenly over the cooled graham cracker crusts, filling each cup almost to the top. Smooth the tops with a spatula. - Bake the cheesecakes:
Bake the mini cheesecakes in the preheated oven for 18-22 minutes, or until the centers are set (they may still jiggle slightly). Turn off the oven, leave the door slightly ajar, and let the cheesecakes cool in the oven for 1 hour. Afterward, transfer them to the refrigerator to chill for at least 3 hours, or preferably overnight. - Make the raspberry sauce:
While the cheesecakes are cooling, prepare the raspberry sauce. In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat, stirring occasionally, for 5-7 minutes until the raspberries break down and the sauce thickens. If you prefer a smoother sauce, you can strain out the seeds. Stir in the lemon juice, if using, for a little extra tang. Let the sauce cool to room temperature. - Assemble the mini cheesecakes:
Once the cheesecakes have chilled and the raspberry sauce is ready, drizzle the raspberry sauce over each mini cheesecake. Garnish with fresh raspberries and a dollop of whipped cream, if desired. - Serve:
Serve the mini lemon cheesecakes chilled, and enjoy the perfect combination of creamy, tart, and sweet flavors!
Notes
- If you don’t have fresh raspberries, frozen raspberries work just as well for the sauce.
- To make these mini cheesecakes a little more indulgent, top with a swirl of whipped cream and a sprinkle of lemon zest before serving.
- You can store the mini cheesecakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg