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To make these mini cheesecakes, you need a few key ingredients: - 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 2 tablespoons sugar - 8 oz cream cheese, softened - 1/2 cup sour cream - 1/2 cup granulated sugar - 2 large eggs - 1 tablespoon lemon juice - Zest of 1 lemon - 1 cup fresh raspberries

Lemon Raspberry Mini Cheesecakes

Indulge in the perfect blend of sweet and tart with my Lemon Raspberry Mini Cheesecakes! These delightful desserts are easy to make and stunning to serve at any occasion. With a creamy filling made from fresh raspberries and zesty lemon, they're sure to impress. Discover step-by-step instructions and tips to elevate your cheesecakes in the full recipe. Click to explore these delicious treats and treat yourself to a mini dessert escape!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar

2 large eggs

1 tablespoon lemon juice

Zest of 1 lemon

1 cup fresh raspberries

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.

    Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.

      Divide the crust mixture evenly among the muffin tin liners, pressing it down firmly with the back of a spoon to create a solid base. Bake for 5-7 minutes until set, then remove from the oven and let cool.

        Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

          Add sour cream and sugar: Mix in the sour cream and granulated sugar until well combined and smooth.

            Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

              Flavor it up: Stir in the lemon juice and lemon zest, mixing until just combined.

                Distribute the filling: Pour the cheesecake mixture evenly over the cooled crusts in the muffin tin.

                  Add raspberries: Gently press a few fresh raspberries into the top of each cheesecake.

                    Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are just set. The cheesecakes will still have a slight jiggle when taken out.

                      Cool down: Allow the mini cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for at least 2-3 hours (or overnight) to fully set.

                        Serve: When ready to serve, remove the cheesecakes from the muffin tin and transfer to a serving platter. Garnish with fresh mint leaves if desired.

                          Prep Time, Total Time, Servings: 20 mins | 3 hours 40 mins | 12 servings