If you’re hunting for a dessert that feels like pure sunshine in every bite, these Mini Lemon Cheesecakes with Raspberry Sauce are about to become your new go-to treat. Imagine a creamy, tangy cheesecake filling nestled on a buttery graham cracker crust, all topped with a ruby-red swirl of fresh raspberry sauce. They’re just the right size for sharing (or not!), and they’re guaranteed to impress at parties, brunches, or any night you want a little extra sweetness. Trust me, this recipe brings together all the best flavors and textures in one cheerful, irresistible package.

Mini Lemon Cheesecakes with Raspberry Sauce Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here—just classic, carefully chosen ingredients that come together to create a show-stopping dessert. Every element, from the bright lemon zest to the juicy raspberries, plays a role in crafting the flavor, texture, and color that make Mini Lemon Cheesecakes with Raspberry Sauce so memorable.

Graham cracker crumbs: The base for a perfect cheesecake crust—crunchy, sweet, and super easy to work with.
Granulated sugar: Adds sweetness to both the crust and filling, balancing the tart lemon and raspberry flavors.
Unsalted butter (melted): Binds the crust and gives it that rich, golden finish.
Cream cheese (softened): The heart of any cheesecake—make sure it’s really soft for the silkiest filling.
Eggs: These bring structure and creaminess to your mini cheesecakes.
Sour cream: Adds that signature tang and keeps the filling ultra smooth.
Lemon juice: Freshly squeezed is best for a bright, citrusy pop.
Lemon zest: Intensifies the lemon flavor, making each bite extra refreshing.
Vanilla extract: A splash of vanilla rounds out the flavors and adds warmth.
Raspberries (fresh or frozen): The star of the sauce—juicy, tart, and vibrant in color.
Sugar (for sauce): Just enough to sweeten and balance the raspberries’ tartness.
Lemon juice (for sauce): Enhances the fruitiness and keeps the sauce bright.
Cornstarch mixed with water: Thickens the raspberry sauce to the perfect consistency for drizzling.

How to Make Mini Lemon Cheesecakes with Raspberry Sauce

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin pan with paper liners. In a bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Scoop about a tablespoon of this mixture into each muffin liner, pressing it down firmly with the back of a spoon or your fingers. Bake the crusts for 5 minutes, then set them aside to cool while you make the filling.

Step 2: Make the Creamy Lemon Filling

Grab a large mixing bowl and beat the softened cream cheese and sugar together until the mixture is completely smooth and fluffy—no lumps allowed. Add the eggs one at a time, mixing well after each addition. Next, stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until everything is just combined; overmixing can make the cheesecakes a little dense, so stop as soon as it’s smooth and silky.

Step 3: Fill and Bake

Divide the cheesecake filling evenly among the muffin cups (they’ll be about three-quarters full). Gently tap the pan on the counter to smooth the tops and release any air bubbles. Bake for 18 to 22 minutes, or until the centers are set with just a slight jiggle. Don’t worry if they don’t look completely firm—they’ll finish setting as they cool. Allow the cheesecakes to cool in the pan, then transfer them to the fridge to chill for at least 2 hours. This step is key for the perfect creamy texture.

Step 4: Make the Raspberry Sauce

While the cheesecakes are chilling, it’s time to whip up the gorgeous raspberry sauce. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture becomes juicy—about 5 minutes. Stir in the cornstarch-water mixture and simmer for another 2 minutes, until the sauce thickens up. If you prefer a super-smooth sauce, strain it through a fine mesh sieve to remove the seeds. Let the sauce cool completely.

Step 5: Assemble and Serve

Once the cheesecakes are thoroughly chilled, gently peel away the liners. Spoon a generous swirl of raspberry sauce over each mini cheesecake just before serving. The bright red sauce against the pale lemon filling is a true feast for the eyes—and the taste buds!

How to Serve Mini Lemon Cheesecakes with Raspberry Sauce

Garnishes

These little treats are stunning with just a drizzle of raspberry sauce, but you can take them to the next level with a few simple garnishes. Try topping each mini cheesecake with a fresh raspberry, a sprinkle of extra lemon zest, or a tiny mint leaf for a pop of color and freshness. If you really want to impress, dust with a little powdered sugar just before serving.

Side Dishes

Mini Lemon Cheesecakes with Raspberry Sauce pair beautifully with a fresh fruit salad or a platter of sliced berries. For a more decadent dessert table, serve them alongside chocolate-dipped strawberries or buttery shortbread cookies—they’ll complement the citrus and berry flavors perfectly.

Creative Ways to Present

Presentation is half the fun! Arrange your mini cheesecakes on a tiered cake stand for a wow-worthy centerpiece, or nestle each one in a colorful cupcake wrapper for easy, grab-and-go entertaining. If you’re throwing a party, set up a build-your-own cheesecake bar with bowls of different toppings—think extra raspberry sauce, chocolate shavings, or candied lemon peel—for guests to customize their own creations.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Mini Lemon Cheesecakes with Raspberry Sauce left (they tend to disappear quickly!), keep them in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to 4 days, making them perfect for prepping ahead of time or enjoying as a sweet snack throughout the week.

Freezing

These mini cheesecakes freeze beautifully. Place them (without the raspberry sauce) in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. When you’re ready to serve, thaw overnight in the fridge and add the fresh raspberry sauce just before enjoying.

Reheating

No need to reheat these cheesecakes—they’re meant to be served chilled for maximum creaminess and flavor. If you’ve frozen them, just let them thaw slowly in the refrigerator. For the best texture, avoid microwaving, as it can make the filling rubbery.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice really makes a difference in both flavor and aroma, but if you’re in a pinch, bottled lemon juice will work. Just keep in mind that the flavor might not be as vibrant.

What if I don’t have a muffin pan?

You can use silicone cupcake molds or even mini tart pans as an alternative. If you go this route, keep an eye on the baking time since it might vary slightly based on the size and material of your pan.

Can I make Mini Lemon Cheesecakes with Raspberry Sauce in advance?

Absolutely! Both the cheesecakes and the raspberry sauce can be made a day ahead. Store them separately and assemble just before serving for the freshest taste and prettiest presentation.

Is it okay to use frozen raspberries for the sauce?

Yes, frozen raspberries work beautifully in this recipe. There’s no need to thaw them first—just add them straight to the saucepan and cook as directed.

How do I know when the cheesecakes are done baking?

The centers should look set but still have a slight jiggle when you gently shake the pan. They’ll continue to firm up as they cool, so don’t overbake or they might lose their silky texture.

Final Thoughts

There’s just something magical about these Mini Lemon Cheesecakes with Raspberry Sauce—they’re bright, luscious, and guaranteed to make any gathering a little more special. Whether you’re baking for a celebration or just treating yourself, I hope you’ll give this recipe a try. The combination of tangy lemon, creamy cheesecake, and vibrant raspberry sauce is simply unforgettable!

Mini Lemon Cheesecakes with Raspberry Sauce Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 2 hours 45 minutes
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

These Mini Lemon Cheesecakes with Raspberry Sauce are a delightful bite-sized dessert perfect for any occasion. Featuring a buttery graham cracker crust, creamy lemon-infused filling, and a fresh raspberry sauce, these cheesecakes balance tart and sweet flavors beautifully. Easy to bake and chill ahead, they make an elegant treat to impress your guests.

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter (melted)

For the Filling

16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Raspberry Sauce

1 1/2 cups fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

Prepare the crust: Preheat oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Spoon about 1 tablespoon of this mixture into each liner and press firmly to create an even crust layer. Bake for 5 minutes, then remove and allow to cool.
Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated and smooth.
Fill and bake: Divide the filling evenly among the muffin liners, filling each about three-quarters full. Bake for 18 to 22 minutes or until the centers are set but still slightly jiggly. Remove from oven and let cool in the pan.
Chill the cheesecakes: After they have cooled to room temperature, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours to firm up and enhance flavor.
Prepare raspberry sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for about 5 minutes until the berries break down and release juice. Add the cornstarch slurry and simmer for 2 more minutes until thickened. Optionally, strain the sauce through a fine mesh sieve for a smooth consistency. Allow the sauce to cool.
Serve: Spoon the chilled raspberry sauce over each mini cheesecake just before serving. Optionally, garnish with fresh raspberries or mint leaves for added color and flavor.

Notes

For extra citrus flavor, increase the amount of lemon zest in the filling.
You can prepare both cheesecakes and raspberry sauce a day in advance, making them convenient for entertaining.
Garnish with fresh raspberries or a small mint leaf for an attractive presentation.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American