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

Nutrition

Serving Size: 1 mini cheesecake
Calories: 230
Sugar: 15g
Sodium: 140mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg