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Lemon Raspberry Mini Cheesecake with fresh raspberries on a graham cracker crust you get an amazing dessert. 
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Lemon Raspberry Mini Cheesecake

Lemon Raspberry Mini Cheesecake with fresh raspberries on a graham cracker crust you get an amazing dessert. 
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Servings: 12
Author: Jill

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
  • 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