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Lemon Raspberry Mini Cheesecake are the perfect combo of sweet and tart. I just love lemon desserts and when you pair them with fresh raspberries on a graham cracker crust you get an amazing dessert.
Lemon Raspberry Mini Cheesecake
You guys are going to love how easy this mini cheesecake recipe is. We are going to whip up a quick graham cracker crust, a simple lemon flavor cheesecake, toss in some berries and bake. This will be a great dessert to make on the weekend when you want a sweet treat.
Making tiny cheesecakes is really fun. The best part, is that since they are individually wrapped, I don’t have to slice the cake! It works out great that everyone can just grab one when they want to.
Crust Ingredients:
- Graham Cracker Crumbs. You can grab these already in the box or use full-size crackers in a food processor to make your own crumbs.
- Sugar.
- Butter. Melted, unsalted butter.
Cheesecake Ingredients:
- Cream Cheese
- Sour Cream
- Sugar
- Vanilla
- Salt
- Eggs
- Fresh Lemon
- Fresh Raspberries
How To Make Lemon Raspberry Mini Cheesecake
- Crust. Make a graham cracker crust with the butter, sugar and crumbs. Press the crumb mixture into cupcake liners in a muffin tin.
- Cheesecake. Mix up cheesecake filling minus the raspberries. When the mixture is creamy, stir the raspberries in last. Scoop the cheesecake over the crust and bake for 20 minutes.
- Top. Once the cheesecakes have baked, let them cool and then add some whipped cream, lemon zest and a couple raspberries on top.
Keep these in the fridge until you want to eat them, if they don’t all get ate within the first few minutes!
More Lemon Recipes
- Strawberry Lemon Blondie Bars
- Lemon Cake Mix Cookies
- Lemon Icebox Cake
- White Chocolate Lemon Truffles
- Lemon Thumbprint Cookies
Add as Google Trusted SourceLemon Raspberry Mini Cheesecake
Ingredients
Graham Cracker Crust Ingredients
- ¾ C graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ C unsalted butter, melted
Cheesecake Filling Ingredients
- 2 – 8 oz cream cheese, softened
- 1 C sugar
- ½ C sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 2 large lemons, zested
- 1 C Fresh Raspberries
Instructions
Crust Directions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- Using a medium bowl, combine all ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- Set aside
Cheesecake Directions
- Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
- Beat in the sour cream, vanilla, lemon zest and salt until combined
- Beat in the eggs, 1 at a time until combined
- Mix in the fresh raspberries
- Scoop about ¼ C of the cheesecake batter into the cupcake liners
- Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
- Allow to cool completely
- Top with fresh whipped cream, lemon zest and raspberries
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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