Description
Lemon Raspberry Mini Cheesecakes are delightful bite-sized desserts with a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a fresh raspberry swirl. Perfect for parties, holidays, or a refreshing summer treat.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup raspberry jam or puree
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, beating after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Divide cheesecake batter evenly among the muffin cups.
- Add a small teaspoon of raspberry jam or puree on top of each cheesecake and swirl gently with a toothpick.
- Bake for 18–20 minutes or until the centers are just set.
- Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Top with fresh raspberries and a sprinkle of lemon zest if desired.
Notes
- Do not overbake — the centers should still have a slight jiggle.
- For a smoother swirl, slightly warm the raspberry jam before using.
- These mini cheesecakes freeze well for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American