Get ready to experience a dessert that's about to revolutionize your sweet tooth fantasies! These Mini Lemon Cheesecakes with Raspberry Swirl are not just a dessert - they're a miniature masterpiece that combines the tangy brightness of lemon, the creamy richness of cheesecake, and a stunning raspberry swirl that will make your taste buds dance with joy. Perfect for parties, intimate gatherings, or when you simply want to treat yourself to something extraordinary, these little gems are guaranteed to impress even the most discerning dessert lovers.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ cup raspberry puree
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- For the graham cracker crust, combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press approximately 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner. Use the back of a spoon or a flat-bottomed measuring cup to compact the crust firmly.
- In a large mixing bowl, beat the softened cream cheese and ½ cup sugar using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in vanilla extract, lemon juice, and beat until the mixture is completely smooth.
- Pour the cheesecake batter evenly into the prepared muffin cups, filling each about ¾ full.
- Drop small dollops of raspberry puree on top of each cheesecake. Use a toothpick or skewer to create a swirl pattern by gently dragging the raspberry puree through the cheesecake batter.
- Bake in the preheated oven for 22-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and let cool in the pan for 1 hour at room temperature. Then refrigerate for at least 2 hours to set completely.
- Before serving, remove the cheesecakes from the muffin tin and peel away the cupcake liners. Garnish with fresh raspberries or lemon zest if desired.
Tips
- • Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free cheesecake batter. • Don't overmix the cheesecake batter - this can incorporate too much air and cause cracking. • Use a toothpick or thin skewer for creating beautiful raspberry swirl patterns - gentle, light strokes work best. • Allow cheesecakes to cool completely and set in the refrigerator for the best texture and flavor development. • For clean, precise cuts, run your knife under hot water and wipe dry between each slice. • Store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. • For extra elegance, garnish with fresh raspberries, lemon zest, or a light dusting of powdered sugar just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
