Description
These delightful mini cheesecakes combine zesty lemon and sweet raspberry for a refreshing dessert.
Ingredients
- Crust: 1 1/2 cups graham cracker crumbs
- Crust: 1/4 cup unsalted butter, melted
- Crust: 2 tablespoons granulated sugar
- Filling: 16 ounces cream cheese, softened
- Filling: 1/2 cup granulated sugar
- Filling: 2 large eggs
- Filling: Zest of 1 lemon
- Filling: 1 tablespoon fresh lemon juice
- Filling: 1 teaspoon vanilla extract
- Topping: 1/2 cup raspberry preserves
- Topping: Fresh raspberries for garnish
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined. Press the mixture into the bottom of each liner to form the crust.
- In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Spoon the cream cheese mixture over the crust in the liners, filling each about 3/4 full.
- Drop a teaspoon of raspberry preserves on top of each cheesecake cup and swirl gently with a toothpick.
- Bake for 18-22 minutes or until the centers are set. Allow to cool completely, then refrigerate for at least 2 hours before serving.
- Garnish with fresh raspberries before serving.
Notes
For best results, use full-fat cream cheese. These can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 16g
- Fat: 18g
- Carbohydrates: 24g
- Protein: 4g