Imagine biting into a creamy, tangy, and utterly irresistible mini cheesecake that bursts with bright lemon flavor and sweet, juicy raspberries. These Individual Lemon Raspberry Cheesecakes are not just a dessert—they're a miniature culinary masterpiece that will transform your ordinary day into an extraordinary celebration of flavors. Perfect for intimate gatherings, special occasions, or when you simply want to treat yourself to something spectacular, these personal-sized delights are guaranteed to make everyone's taste buds dance with joy!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined and crumbly.
- Press approximately 2 tablespoons of the graham cracker mixture into the bottom of each cupcake liner, firmly compacting the crust using the back of a spoon.
- In a large mixing bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy, using an electric mixer on medium speed.
- Add eggs one at a time, mixing thoroughly after each addition, then incorporate lemon juice and mix until fully combined.
- Pour the cheesecake batter evenly into the prepared cupcake liners, filling each about 3/4 full.
- Gently press a few fresh raspberries into the top of each cheesecake, slightly submerging them in the batter.
- Bake in the preheated oven for 22-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from oven and let cool in the muffin tin for 30 minutes at room temperature.
- Refrigerate cheesecakes for at least 2 hours before serving to allow them to set completely.
- Before serving, garnish with additional fresh raspberries and optionally dust with powdered sugar.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free cheesecake batter.
- Use a light hand when pressing raspberries into the batter to avoid sinking them too deep.
- Don't overbake! A slightly jiggly center means your cheesecakes will set perfectly when chilled.
- For a clean cut, use a hot knife when slicing and wipe it clean between each cut.
- Refrigerate for at least 2 hours to allow the cheesecakes to set completely and develop their rich, creamy texture.
- For an extra touch of elegance, use a microplane to zest some lemon rind over the top before serving.
- Store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 7g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 110mg
