Mini Lemon Cheesecakes with Raspberry Recipe
If you’re searching for a dessert that perfectly blends tangy citrus with creamy sweetness and a vibrant berry finish, look no further than these Mini Lemon Cheesecakes with Raspberry. They’re adorable, utterly delicious, and the kind of show-stealing treat you’ll want to make for every special occasion – or even just because it’s Wednesday. Each bite is a sunbeam of bright, zesty lemon mingling with silky cheesecake and a ruby rasp of raspberry on top. Whether you’re new to baking or a seasoned pro, this is an approachable yet impressive recipe you’ll want to save and share.
Ingredients You’ll Need
Part of the magic in these Mini Lemon Cheesecakes with Raspberry is how each ingredient plays a unique role. The components are few and familiar, letting lemon’s freshness and dairy’s richness shine, while that pop of raspberry brings color and zing to every bite.
- Graham Cracker Crumbs: The classic cheesecake base, offering irresistible crunch and a hint of honeyed sweetness.
- Granulated Sugar: Adds just the right amount of sweetness to both crust and filling, letting citrus and cream cheese flavors sing.
- Unsalted Butter (melted): Holds the crust together and adds buttery richness that makes each bite melt-in-your-mouth good.
- Cream Cheese (softened): The creamy star of the show; softening helps it whip up ultra-smooth for that signature texture.
- Large Eggs: Bind the filling and give it that classic, lightly set cheesecake consistency.
- Sour Cream: Brings a lovely tang that keeps the cheesecakes extra creamy and balances the lemon’s brightness.
- Fresh Lemon Juice: This is where your cheesecakes get their sunny zing—fresh is key for that pure citrus pop!
- Lemon Zest: Adds a punch of concentrated lemon flavor and delicious aroma.
- Vanilla Extract: Subtle but essential, it rounds out the flavors and keeps the lemons from overpowering the creamy base.
- Fresh Raspberries (for topping): The simple, juicy finish that levels up each mini cheesecake with color and tartness.
- Powdered Sugar (optional, for garnish): A snowy dusting that looks beautiful and adds a little sweetness to the berry top.
How to Make Mini Lemon Cheesecakes with Raspberry
Step 1: Prepare the Muffin Pan and Preheat
Start by heating your oven to 325°F (160°C) and lining a 12-cup muffin pan with paper liners. This step ensures your cheesecakes pop out perfectly and hold their cute, individual shape—plus, it makes cleanup a breeze!
Step 2: Mix the Graham Cracker Crust
In a small bowl, stir the graham cracker crumbs with 2 tablespoons of sugar and the melted butter until everything looks like damp sand. This mixture forms the base for each cheesecake, delivering crunch and golden flavor with every bite.
Step 3: Form and Bake the Crusts
Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing gently so it forms a tidy, even layer at the bottom. Bake these for 5 minutes—just enough to set them—then let them cool while you move on to the filling.
Step 4: Create the Lemon Cheesecake Filling
In a large bowl, beat the softened cream cheese with 1/2 cup sugar until it’s silky-smooth and lump-free. One at a time, mix in the eggs, making sure each one is fully integrated before adding the next. Finish by folding in the sour cream, lemon juice, lemon zest, and vanilla. This combination makes for a velvety, lemon-infused filling that’s impossible to resist.
Step 5: Assemble and Bake
Divide the cheesecake mixture evenly over the pre-baked crusts, filling each cup about three-quarters full. Bake for 18–22 minutes, watching for centers to set and tops to puff slightly. This keeps the cheesecakes rich and creamy without overbaking. Let them cool in the pan for 10 minutes, then transfer to a wire rack so they firm up beautifully.
Step 6: Chill and Top with Raspberry
Set the cooled cheesecakes in the fridge for at least 2 hours; this step helps the flavors meld and the texture to firm up. When ready to serve, crown each mini cheesecake with a fresh raspberry and a sprinkle of powdered sugar for that bakery-worthy finish. Your Mini Lemon Cheesecakes with Raspberry are now ready to dazzle!
How to Serve Mini Lemon Cheesecakes with Raspberry
Garnishes
The simplest way to serve Mini Lemon Cheesecakes with Raspberry is with a fresh berry and a dusting of powdered sugar for flair. If you want to take it a step further, try adding a tiny mint leaf beside each raspberry, or swirl a drizzle of lemon curd on top for extra zing—garnishes not only boost visual appeal but can add subtle layers of flavor, too.
Side Dishes
While these cheesecakes easily stand alone, consider pairing them with light side dishes to round out your dessert spread. Fresh fruit salad, lemon shortbread cookies, or a cup of fruit-infused herbal tea make wonderful accompaniments. For brunch gatherings, they shine beautifully alongside vanilla yogurt or a simple berry compote.
Creative Ways to Present
To impress at parties, arrange your Mini Lemon Cheesecakes with Raspberry on a tiered cake stand, or nestle them into individual ramekins for a plated dessert. Serving on colorful platters accentuates their bright appearance. For a more whimsical touch, add edible flowers or create little “cheesecake flights” by offering different fruit toppings alongside the raspberry.
Make Ahead and Storage
Storing Leftovers
Place any leftover cheesecakes in a single layer in an airtight container and refrigerate—they’ll stay fresh and delicious for up to 3 days. Their individual size makes them easy to grab for a quick treat or to pack in a lunchbox for a midday pick-me-up.
Freezing
Mini Lemon Cheesecakes with Raspberry are also freezer-friendly! After chilling and topping, arrange the cheesecakes on a tray and freeze until firm, then wrap each in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving for best flavor and texture.
Reheating
These little cheesecakes are best enjoyed cold or at room temperature, so no reheating is needed. If you do prefer a slightly softer texture, simply let them sit out of the fridge for 10–15 minutes before serving—just enough time to bring out their full creamy flavor.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for Mini Lemon Cheesecakes with Raspberry, as it adds the brightest, purest flavor. Bottled juice can have a harsher taste, but it will work in a pinch if you’re out of fresh lemons.
What’s the best way to prevent cracks in mini cheesecakes?
Be careful not to overmix the batter and avoid overbaking. Letting them cool gradually on the counter before chilling also helps keep the tops smooth and crack-free.
Can I use a different fruit topping instead of raspberries?
Absolutely! Blueberries, blackberries, or even sliced strawberries work well, but the tartness of raspberries really complements the lemon perfectly in this recipe.
How do I know when mini cheesecakes are done baking?
The centers should look just set and the tops may puff slightly—gently jiggling the pan should reveal a slight wobble in the middle, which is just right. They will continue to firm up as they cool.
Can I make Mini Lemon Cheesecakes with Raspberry ahead of time?
Yes, these are fantastic made ahead—prepare them up to 2 days in advance, store chilled, and simply top with raspberries right before serving for maximum freshness and beauty.
Final Thoughts
If you’re craving a dessert that’s easy, elegant, and bursting with refreshing flavors, don’t hesitate to try these Mini Lemon Cheesecakes with Raspberry. Invite friends over, surprise your family, or indulge yourself—you’ll quickly see why this citrusy, berry-topped treat is a forever favorite. Happy baking!
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Mini Lemon Cheesecakes with Raspberry Recipe
- Total Time: 42 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Lemon Cheesecakes with Raspberry are a delightful dessert perfect for any occasion. Creamy lemon-flavored cheesecakes with a graham cracker crust are topped with fresh raspberries, creating a sweet and tangy treat.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Toppings:
- Fresh raspberries for topping
- Powdered sugar for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner and bake for 5 minutes.
- Make the filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.
- Fill the cups: Divide the filling among the muffin cups.
- Bake: Bake for 18–22 minutes until set. Cool and chill.
- Serve: Top with raspberries and powdered sugar before serving.
Notes
- You can use lemon curd instead of fresh raspberries for a more intense lemon flavor.
- These can be made up to 2 days in advance and stored chilled in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
