Lemon Raspberry Mini Cheesecake
Lemon Raspberry Mini Cheesecakes are the perfect combo of sweet and tart. If you love lemon desserts, you're going to love this easy cheesecake recipe paired with fresh raspberries on a graham cracker crust!
Servings: 12
Calories: 201kcal
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
Calories: 201kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 156mg | Potassium: 105mg | Fiber: 1g | Sugar: 22g | Vitamin A: 312IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg