Description
These Mini Lemon Cheesecakes with Raspberry Sauce are a delightful and refreshing dessert featuring a creamy lemon-flavored cheesecake base set atop a buttery graham cracker crust, topped with a vibrant homemade raspberry sauce. Perfectly portioned for twelve servings, these cheesecakes combine tartness with sweetness in a bite-sized treat that is ideal for parties or anytime you crave a luscious dessert.
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)
Garnish (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 and 2 tablespoons of sugar. Stir in the melted unsalted butter until all crumbs are moistened. Press the mixture evenly into the bottom of a 12-cup muffin tin lined with paper liners or greased, forming a firm base for each mini cheesecake.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add ¾ cup of granulated sugar and blend until well incorporated. Add eggs one at a time, mixing well after each addition. Then, mix in sour cream, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and homogeneous.
- Fill the muffin cups: Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each about 3/4 full to allow room for slight rising. Tap the pan gently on the counter to release any air bubbles.
- Bake the mini cheesecakes: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking to prevent cracking. Once baked, remove from the oven and allow the cheesecakes to cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours, preferably overnight, to chill and set completely.
- Prepare the raspberry sauce: In a small saucepan, combine 1 cup of fresh or frozen raspberries, 2 tablespoons of sugar, and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5-7 minutes. Optional: stir in 1 teaspoon lemon juice for added brightness. Remove from heat and strain the sauce through a fine sieve to remove seeds, if desired. Let it cool to room temperature.
- Serve: Once the mini cheesecakes have chilled, remove them from the muffin tin. Drizzle each with the raspberry sauce, and garnish with fresh raspberries and a dollop of whipped cream if using. Serve chilled and enjoy!
Notes
- Use room temperature cream cheese to ensure a smooth batter without lumps.
- Do not overbake the cheesecakes to prevent cracks; centers should still jiggle slightly when done.
- For a seedless raspberry sauce, strain after cooking.
- These mini cheesecakes can be made a day ahead and stored in the refrigerator.
- Substitute frozen raspberries for fresh in the sauce when out of season; thaw before use.
