If you are looking for a delightful dessert that bursts with fresh citrus flavor and the sweet tang of berries, you will adore this Mini Lemon Cheesecakes with Raspberry Sauce Recipe. These charming individual cheesecakes combine a buttery graham cracker crust with a luscious, creamy lemon filling and a vibrant raspberry sauce that makes every bite sing. Perfect for parties, holiday gatherings, or just a cozy weekend treat, these mini cheesecakes are easy to make yet impressive enough to wow your guests. Let me walk you through the simple ingredients and joyful steps to create a show-stopping dessert that feels both fresh and indulgent.
Ingredients You’ll Need
Getting your ingredients prepped for this recipe is a breeze, and each one plays an important role in building the perfect balance of flavor, texture, and visual appeal. From the crumbly, buttery crust to the silky creamy lemon filling and the bright raspberry sauce, everything comes together like magic.
- 1 cup graham cracker crumbs: Provides a crisp, flavorful base that contrasts beautifully with the creamy filling.
- 2 tbsp sugar: Adds a touch of sweetness to the crust, balancing out the tartness of lemon.
- ¼ cup unsalted butter, melted: Binds the crust ingredients and adds richness.
- 16 oz cream cheese, softened: The star ingredient for that smooth, creamy cheesecake texture.
- ¾ cup granulated sugar: Sweetens the filling perfectly without overpowering the lemon.
- 2 large eggs: Provide structure and help the cheesecake set just right.
- ½ cup sour cream: Adds tanginess and moistness, keeping the cheesecake tender.
- 2 tbsp fresh lemon juice: Delivers fresh, zesty brightness essential to the lemon flavor.
- 1 tsp lemon zest: Intensifies the lemon aroma and taste for an extra citrus punch.
- ½ tsp vanilla extract: Enhances and rounds out the flavors.
- 1 cup fresh raspberries (or frozen): Key for making the vibrant, naturally sweet raspberry sauce.
- 2 tbsp sugar: Sweetens the raspberry sauce to complement the lemon filling.
- 1 tbsp water: Helps create the perfect sauce consistency.
- 1 tsp lemon juice (optional): Adds brightness and balances the sauce’s sweetness.
- Fresh raspberries: For garnish and an extra touch of freshness when serving.
- Whipped cream (optional): A creamy topping that pairs wonderfully with the tart cheesecake.
How to Make Mini Lemon Cheesecakes with Raspberry Sauce Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs with the 2 tablespoons sugar and melted butter. Mix well until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottoms of a cupcake or mini muffin tin lined with paper liners or lightly greased. This crust will give your mini cheesecakes a perfect crunchy foundation.
Step 2: Make the Lemon Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with the ¾ cup sugar until it is smooth and creamy. Add in the eggs one at a time, blending well after each addition. Then, mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined. The lemon zest and juice really brighten up the filling and lend an irresistible fresh tang.
Step 3: Bake the Mini Cheesecakes
Divide the cheesecake filling evenly over the prepared crusts, filling each cup about ¾ full. Bake in the preheated oven for 20-25 minutes or until the filling is just set and slightly jiggly in the center. Baking them in a mini size allows for a shorter bake time and cute individual portions perfect for any occasion. Once out of the oven, let them cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Step 4: Make the Raspberry Sauce
While the cheesecakes are chilling, prepare the raspberry sauce. In a small saucepan, combine the raspberries, 2 tablespoons sugar, water, and optional lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Pour the sauce through a fine mesh sieve to remove seeds for a smooth finish, or leave as is for a more rustic texture. Chill the sauce until ready to serve.
Step 5: Assemble and Serve
When ready to serve, spoon a generous amount of the raspberry sauce over each mini cheesecake. Garnish with a few fresh raspberries and a dollop of whipped cream if you like. The combination of the creamy lemon filling against the sweet and tart raspberry sauce is simply divine.
How to Serve Mini Lemon Cheesecakes with Raspberry Sauce Recipe
Garnishes
Enhance the presentation and flavor by topping each mini cheesecake with fresh raspberries and a swirl of whipped cream. You can also add a small mint leaf for a splash of green and a fresh note. The colors pop and make the dessert extra inviting.
Side Dishes
Pair these mini cheesecakes with a light fruit salad or a crisp sparkling wine to keep the meal balanced and refreshing. A scoop of vanilla ice cream or lemon sorbet on the side also complements the citrus notes beautifully for those wanting an extra touch of indulgence.
Creative Ways to Present
Serve these cheesecakes on a pretty platter with a drizzle of raspberry sauce artistically painted across the plate. You can also layer them with sliced fresh fruits in clear mini glass cups to create a cheesecake parfait. For parties, placing them on colorful cupcake stands adds a festive feel that guests will love.
Make Ahead and Storage
Storing Leftovers
These Mini Lemon Cheesecakes with Raspberry Sauce Recipe leftovers keep wonderfully in the refrigerator for up to 4 days. Store them in an airtight container to maintain their freshness and prevent absorption of other fridge smells. Keep the raspberry sauce separate until ready to serve if possible to avoid sogginess.
Freezing
You can freeze the cheesecakes without the sauce by wrapping them individually in plastic wrap and placing them in a freezer-safe container. They freeze well for up to 2 months. Thaw overnight in the refrigerator before serving and add fresh raspberry sauce after thawing so it stays bright and fresh.
Reheating
Since these are delicious served chilled, reheating is generally not necessary. However, if you prefer them slightly less cold, allow them to sit at room temperature for 10-15 minutes before serving. Avoid microwaving as it can alter the texture of the cheesecake.
FAQs
Can I use frozen raspberries for the sauce?
Absolutely! Frozen raspberries work just as well and can actually be easier to cook down into a sauce. Just thaw them slightly before cooking, or use them directly from frozen for a vibrant sauce.
What can I substitute for graham cracker crumbs?
If graham crackers aren’t available, you can use digestive biscuits, crushed vanilla wafers, or even shortbread cookies for the crust. Just be sure to adjust sugar if your cookies are already sweetened.
Is it necessary to use sour cream in the filling?
Sour cream adds tang and moisture that keep the cheesecake creamy and not too dense. If you don’t have it, Greek yogurt is a good substitute, but skip it if you want a firmer texture or alter the lemon juice slightly for balance.
How do I prevent cracks in the cheesecake?
To avoid cracks, bake the cheesecakes at a lower temperature and don’t overbake—just set with a slight jiggle. Cooling them gradually and chilling thoroughly also helps maintain a smooth top.
Can Mini Lemon Cheesecakes with Raspberry Sauce Recipe be made gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or substitute with finely crushed gluten-free cookies for the crust. All other ingredients are naturally gluten-free.
Final Thoughts
There is something truly joyful about making and sharing these Mini Lemon Cheesecakes with Raspberry Sauce Recipe. Their bright lemon flavor paired with the sweet, fresh raspberry sauce makes every bite feel like a celebration. Whether for a special occasion or a sweet everyday treat, these mini delights are sure to bring smiles and requests for seconds. Give this recipe a try and enjoy the delicious freshness of lemon and berries wrapped up in a creamy cheesecake hug!
Print
Mini Lemon Cheesecakes with Raspberry Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Lemon Cheesecakes with Raspberry Sauce are delightful individual desserts that combine a creamy, tangy lemon-flavored cheesecake filling with a sweet and vibrant raspberry sauce. Perfect for parties or a light treat, these cheesecakes offer a balance of rich cream cheese, fresh lemon zest, and a homemade raspberry topping.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- ¼ cup unsalted butter, melted
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
Raspberry Sauce
- 1 cup fresh raspberries (or frozen)
- 2 tbsp sugar
- 1 tbsp water
- 1 tsp lemon juice (optional)
Garnish (Optional)
- Fresh raspberries
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a greased or lined muffin tin to form individual crusts.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add ¾ cup granulated sugar and continue beating until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully combined and smooth.
- Assemble and bake: Pour the cheesecake filling evenly over each crust in the muffin tin, filling almost to the top. Bake in the preheated oven for about 20-25 minutes, or until the centers are set but still slightly jiggly. Do not overbake. Once done, allow the mini cheesecakes to cool at room temperature, then refrigerate for at least 2 hours to fully set.
- Prepare the raspberry sauce: While the cheesecakes chill, in a small saucepan over medium heat, combine the raspberries, 2 tablespoons sugar, and 1 tablespoon water. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Optional: stir in 1 teaspoon lemon juice to enhance brightness. Remove from heat and strain through a fine mesh sieve to remove seeds, if desired. Let the sauce cool.
- Serve: Once the mini cheesecakes have chilled and set, remove them from the muffin tin. Drizzle with the raspberry sauce, and garnish with fresh raspberries and a dollop of whipped cream if desired. Serve chilled.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecakes to prevent cracking and drying out.
- The raspberry sauce can be made ahead of time and refrigerated.
- For added zest, try garnishing with lemon slices or zest curls.
- Use paper liners for easy removal from the muffin tin.
- Frozen raspberries work well for the sauce if fresh are unavailable.
