Description
Delight in these Mini Lemon Cheesecakes topped with a fresh raspberry sauce, featuring a buttery graham cracker crust and a creamy, tangy lemon filling. Perfectly sized for individual servings, these cheesecakes are a refreshing and elegant dessert for any occasion.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the raspberry sauce:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line a muffin tin with 12 paper liners. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press about 1 tablespoon of this crumb mixture firmly into the bottom of each muffin liner to form the crust. Bake for 5 minutes and then set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy using a hand mixer or stand mixer. Add the eggs one at a time, mixing only until combined after each addition. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until everything is well incorporated.
- Fill and bake the cheesecakes: Pour the filling evenly over the prepared crusts, filling each almost to the top. Bake in the preheated oven for 18–20 minutes, or until the centers are set but still have a slight jiggle when you gently shake the pan. Remove from oven and allow the cheesecakes to cool completely in the muffin tin.
- Chill the cheesecakes: Once cooled to room temperature, place the cheesecakes in the refrigerator and chill for at least 2 hours to fully set and enhance the flavor.
- Prepare the raspberry sauce: In a small saucepan over medium heat, combine raspberries, sugar, lemon juice, and water. Bring the mixture to a gentle simmer, then lightly mash the raspberries to release their juices. Stir in the cornstarch and cook for an additional 2–3 minutes until the sauce thickens. For a smooth sauce, strain it through a fine sieve to remove seeds. Let the sauce cool before serving.
- Serve: Just before serving, spoon the cooled raspberry sauce generously over each mini lemon cheesecake for a vibrant and flavorful finish.
Notes
- These mini cheesecakes can be made a day in advance and stored chilled in the refrigerator.
- For the smoothest filling, ensure all ingredients are at room temperature before you start mixing.
- You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh is preferred for best flavor.
- Raspberry sauce can be prepared ahead and refrigerated; reheat gently if needed before serving.
