Description
These Mini Lemon Cheesecakes with Raspberry Sauce are delightful individual desserts that combine a tangy lemon-flavored cream cheese filling with a crisp graham cracker crust. Topped with a luscious homemade raspberry sauce, fresh raspberries, and optional whipped cream, these cheesecakes are perfect for any occasion, offering a refreshing and creamy treat that’s both elegant and easy to make.
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)
Toppings (Optional)
- Fresh raspberries
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottoms of a 12-cup muffin tin, creating an even layer for each mini cheesecake crust.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup sugar and continue mixing until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated. Add sour cream, fresh lemon juice, lemon zest, and vanilla extract, mixing until smooth and consistent.
- Fill and bake: Pour the cheesecake filling evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for about 30 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to set completely.
- Prepare the raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Remove from heat and stir in lemon juice if using. Let the sauce cool.
- Serve: Remove the mini cheesecakes from the muffin tin carefully. Spoon raspberry sauce over each cheesecake. Garnish with fresh raspberries and a dollop of whipped cream if desired. Enjoy chilled for the best flavor and texture.
Notes
- To soften cream cheese quickly, leave it out at room temperature for 30 minutes before starting.
- You can substitute frozen raspberries for fresh in the sauce if raspberries are out of season.
- Ensure eggs are fully incorporated to avoid lumps in the filling.
- Cool the raspberry sauce completely before topping the cheesecakes to prevent melting the cream cheese filling.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
