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
Scale
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.
