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Mini Lemon Cheesecakes with Raspberry Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 47 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Lemon Cheesecakes with Raspberry Sauce are a delightful, tangy dessert perfect for any occasion. Featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a vibrant homemade raspberry sauce, these individual cheesecakes boast a perfect balance of tart and sweet flavors. Topped with fresh raspberries and optional whipped cream, they are sure to impress your guests with both their appearance and taste.

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

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix well until all crumbs are moistened. Press this mixture evenly into the bottom of 12 muffin cups lined with paper liners or lightly greased to form the crust.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add ¾ cup sugar and continue beating until well incorporated. Add eggs one at a time, mixing after each addition. Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and evenly blended.
  3. Fill and bake: Pour the cheesecake filling evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for 28–30 minutes, or until the edges are set and the centers still slightly jiggle. Turn off the oven and leave cheesecakes inside with the door slightly ajar for 10 minutes to prevent cracking.
  4. Cool the cheesecakes: Remove the mini cheesecakes from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
  5. Prepare the raspberry sauce: In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar, and 1 tablespoon water. Cook over medium heat, stirring occasionally, until raspberries break down and the sugar dissolves, about 5–7 minutes. If desired, stir in 1 teaspoon lemon juice for brightness. Remove from heat and strain through a sieve to remove seeds for a smooth sauce, or leave as is for a chunkier texture. Let cool.
  6. Serve: Once chilled, remove mini cheesecakes from muffin tins. Spoon raspberry sauce over each cheesecake. Garnish with fresh raspberries and a dollop of whipped cream if desired. Serve and enjoy!

Notes

  • For best results, use full-fat cream cheese and sour cream for a creamy texture.
  • Make sure the cream cheese is softened to room temperature for smooth mixing.
  • If using frozen raspberries for the sauce, thaw them before cooking.
  • Line muffin tins with cupcake liners for easier removal of mini cheesecakes.
  • Cheesecakes can be made a day ahead and stored covered in the refrigerator.
  • You can substitute lemon zest and juice with lime for a different citrus twist.

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Find it online: https://simplysavorykitchen.com/mini-lemon-cheesecakes-with-raspberry-sauce-recipe/