Description
These Mini Lemon Cheesecakes with Raspberry Sauce are the perfect individual-sized dessert for any occasion. The creamy, tangy lemon cheesecake filling is paired with a vibrant, sweet-tart raspberry sauce, creating a refreshing and decadent treat. With a buttery graham cracker crust and a burst of citrus flavor, these mini cheesecakes are a deliciously elegant way to end any meal.
Ingredients
Scale
- For the Mini Cheesecakes:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- For the Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (optional, for added tartness)
Instructions
- Prepare the Graham Cracker Crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture is well combined.
- Spoon about 1 tablespoon of the crust mixture into each cup of a muffin tin lined with paper liners. Press the mixture down firmly to form a crust.
- Bake the crusts for 8-10 minutes or until golden. Remove from the oven and set aside to cool.
- Prepare the Lemon Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until fully combined.
- Spoon the cheesecake filling over the cooled graham cracker crusts, filling each muffin cup almost to the top.
- Smooth the tops with a spatula.
- Bake the Mini Cheesecakes:
- Bake the cheesecakes for 18-20 minutes or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecakes cool in the oven for 1 hour.
- After 1 hour, transfer the cheesecakes to the refrigerator and chill for at least 3 hours or overnight.
- Prepare the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice (if using).
- Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 8-10 minutes.
- Remove from heat and let the sauce cool to room temperature. For a smoother sauce, you can strain it to remove the seeds.
- Serve:
- Once the mini cheesecakes are fully chilled, remove them from the muffin tin and top each cheesecake with a spoonful of the raspberry sauce.
- Garnish with additional fresh raspberries or a sprig of mint if desired.
- Enjoy:
- Serve these mini cheesecakes as a sweet and refreshing dessert for any occasion!
Notes
- For extra flavor, you can add a little bit of lemon zest to the raspberry sauce.
- These cheesecakes are perfect for make-ahead desserts. Store them in an airtight container in the refrigerator for up to 4 days.
- You can freeze the cheesecakes without the raspberry sauce for up to 2 months. Thaw before serving and top with the sauce just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cheesecake, Mini Desserts
- Method: Baking
- Cuisine: American