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Mini Lemon Cheesecakes with Raspberry Sauce Recipe

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4 from 56 reviews

  • Author: admin
  • Total Time: 55 minutes (including chilling time)
  • Yield: 12 mini cheesecakes 1x

Description

These delightful Mini Lemon Cheesecakes with Raspberry Sauce are a perfect blend of creamy, tangy, and sweet flavors. Featuring a buttery graham cracker crust and a smooth lemon-infused cream cheese filling, each cheesecake is topped with a vibrant raspberry sauce and fresh raspberries for a refreshing finish. Ideal for parties, gatherings, or a special dessert treat.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • ¼ cup unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ tsp vanilla extract

Raspberry Sauce

  • 1 cup fresh raspberries (or frozen)
  • 2 tbsp sugar
  • 1 tbsp water
  • 1 tsp lemon juice (optional)

Garnish

  • Fresh raspberries
  • Whipped cream (optional)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press the mixture evenly into the bottoms of a lined or greased mini muffin tin to form the crust base.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and continue to mix until fully combined. Beat in eggs one at a time, then add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until the batter is smooth and creamy.
  3. Fill the crusts: Spoon or pour the cheesecake batter over the prepared crusts in the mini muffin tin, filling each about 3/4 full to allow room for rising.
  4. Bake the mini cheesecakes: Preheat the oven to 325°F (163°C). Bake the cheesecakes for approximately 20-25 minutes or until the edges are set and the centers slightly jiggle. Remove from oven and cool to room temperature before refrigerating for at least 2 hours to set completely.
  5. Prepare the raspberry sauce: Combine raspberries, sugar, and water in a small saucepan over medium heat. Cook for about 5-7 minutes or until raspberries break down and the mixture thickens. Optional: Stir in lemon juice for added brightness. Strain the sauce through a fine sieve to remove seeds, if desired. Let cool.
  6. Serve: Remove the mini cheesecakes from the tin. Top each with a spoonful of raspberry sauce, fresh raspberries, and a dollop of whipped cream if using. Enjoy chilled for the best flavor and texture.

Notes

  • Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
  • Let the cheesecakes chill thoroughly in the refrigerator for the best texture and flavor.
  • If using frozen raspberries for the sauce, thaw them before cooking.
  • You can line the mini muffin tin with paper liners for easier removal.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://ascookasyoucan.com/mini-lemon-cheesecakes-with-raspberry-sauce-recipe-2/