Lemon Raspberry Mini Cheesecakes: A Bright and Creamy Dessert You’ll Absolutely Adore

Why You’ll Love This Recipe

These Lemon Raspberry Mini Cheesecakes are little bites of pure sunshine. The silky, tangy lemon cheesecake pairs beautifully with the sweet-tart burst of fresh raspberries, all on top of a buttery graham cracker crust. They’re elegant, refreshing, and perfectly portioned — ideal for parties, holidays, or whenever you crave something sweet but not too heavy. I once made these using shortbread cookie crumbs instead of graham crackers, and the extra buttery flavor made them irresistible. The mini size also makes them simple to serve and a joy to eat — no slicing, no mess, just creamy, lemony perfection in every bite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs – Form the base of the cheesecakes, adding a sweet crunch that balances the creamy filling. Crushed shortbread or digestive biscuits can also be used.

Butter – Binds the crust together and adds rich, buttery flavor that complements the lemon filling.

Cream cheese – The star ingredient, providing a smooth, velvety texture and tangy flavor. Use full-fat cream cheese for the best results.

Granulated sugar – Sweetens the cheesecake filling while enhancing the tart lemon flavor.

Eggs – Help the cheesecake set perfectly while maintaining a creamy consistency.

Sour cream – Adds a light, tangy note that keeps the filling silky and balanced.

Fresh lemon juice – Brings brightness and a refreshing citrus flavor to the cheesecake.

Lemon zest – Intensifies the lemon aroma and gives the filling a burst of vibrant flavor.

Vanilla extract – Adds warmth and rounds out the tart citrus and raspberry notes.

Fresh raspberries – Provide a pop of color and natural sweetness. You can use frozen raspberries if fresh ones aren’t in season.

Powdered sugar (optional) – For dusting or sweetening whipped cream if you choose to top them before serving.

Directions

Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.

To make the crust, combine graham cracker crumbs and melted butter in a small bowl. Mix until the crumbs are evenly moistened, then spoon about a tablespoon of the mixture into each liner. Press down firmly with the back of a spoon or the bottom of a small glass. Bake for 5 minutes, then set aside to cool slightly.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Be careful not to overmix — this keeps the cheesecakes light and prevents cracking.

Spoon the cheesecake batter evenly over the cooled crusts. Gently tap the pan on the counter to remove air bubbles. Place one or two raspberries in the center of each mini cheesecake. Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly.

Remove from the oven and allow to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 3 hours or overnight. Before serving, top with extra raspberries, a dusting of powdered sugar, or a swirl of whipped cream for a beautiful finish.

Equipment needed :

Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 12 mini cheesecakes.
Prep time: 20 minutes
Cooking time: 20 minutes
Cooling and chilling time: 3 hours 15 minutes
Total time: 3 hours 55 minutes

Storage/reheating

Store the cheesecakes in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully — wrap each one individually and store in a freezer-safe container for up to 2 months. To serve, thaw overnight in the fridge. These are best enjoyed chilled straight from the refrigerator.

Variations and Customizations

Blueberry Lemon Mini Cheesecakes
Swap raspberries for fresh blueberries for a sweeter, slightly milder berry flavor.

Raspberry Swirl Cheesecakes
Puree raspberries with a little sugar, then swirl into the batter before baking for a marbled effect.

Shortbread Crust
Use crushed shortbread cookies instead of graham crackers for a richer, buttery flavor.

Gluten-Free Option
Use gluten-free cookies or graham crackers for the crust to make this recipe entirely gluten-free.

Lemon Curd Topping
Add a spoonful of lemon curd on top of each cheesecake after chilling for an extra burst of citrus flavor.

White Chocolate Drizzle
Melt white chocolate and drizzle over the chilled cheesecakes for a beautiful, indulgent touch.

Mixed Berry Medley
Top with a combination of strawberries, raspberries, and blueberries for a colorful presentation.

Honey Lemon Twist
Add a tablespoon of honey to the filling for natural sweetness and a floral undertone.

Coconut Crust Variation
Mix shredded coconut into the crust for a tropical twist that complements the lemon beautifully.

Mini Cheesecake Bars
Bake the same recipe in a square pan, then slice into bite-sized bars instead of individual portions.

FAQs

Can I make these ahead of time?
Yes, they’re perfect for make-ahead desserts — chill overnight for best flavor and texture.

Do I need to use a water bath?
No, since these are mini cheesecakes, they bake evenly without cracking.

Can I use low-fat cream cheese?
You can, but full-fat gives the creamiest texture and best flavor.

Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best taste.

Can I make these without liners?
Liners make removal easier, but you can lightly grease the pan if preferred.

Can I use frozen raspberries?
Yes, but thaw and drain them first to prevent excess moisture.

Why did my cheesecakes crack?
They may have been overbaked — remove them when the centers are just set.

Can I add more lemon flavor?
Yes, increase the zest or add a few drops of lemon extract for extra zing.

How do I make them dairy-free?
Use dairy-free cream cheese, vegan butter, and coconut cream in place of dairy ingredients.

Can I serve them warm?
They’re best served chilled, as the texture sets while cooling.

Conclusion

These Lemon Raspberry Mini Cheesecakes are the perfect blend of creamy, tangy, and sweet — a delightful dessert that looks as beautiful as it tastes. Each bite delivers the refreshing zing of lemon, the juicy burst of raspberry, and the smooth richness of classic cheesecake. Whether for a celebration, afternoon tea, or an elegant dinner dessert, these mini treats never fail to impress. Once you try them, they’ll become a staple in your dessert repertoire — simple, elegant, and absolutely irresistible.

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