If you’re looking for a refreshing dessert that’s perfect for any occasion, these Mini Lemon Raspberry Cheesecakes are just what you need! With a crunchy graham cracker crust, tangy lemon-flavored cheesecake filling, and a sweet raspberry jam center, these mini treats are a burst of flavor in every bite. They’re easy to make, look elegant, and are sure to impress your guests!
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream
- For the Raspberry Jam Filling:
- 1 cup raspberry jam (preferably thick)
- For Garnish:
- Fresh raspberries
- Lemon twists
Method:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar.
- Press the mixture into the bottoms of mini cheesecake molds or muffin tins to form the crust. Make sure to compact it well for a firm base.
- Refrigerate the crust for 15 minutes to set.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add ½ cup of sugar, vanilla extract, lemon zest, and lemon juice, and continue to beat until fully incorporated and smooth.
- Whip the Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
- Assemble the Cheesecakes:
- Spoon a small amount of the cream cheese mixture onto the prepared crusts.
- Add a dollop of thick raspberry jam in the center.
- Cover with more cream cheese mixture, smoothing the tops with a spatula.
- Chill:
- Refrigerate the mini cheesecakes for at least 4 hours, or until fully set.
- Garnish and Serve:
- Before serving, garnish each mini cheesecake with fresh raspberries and a twist of lemon for a pop of color and flavor.
Tips:
- For a more intense lemon flavor, you can increase the lemon juice and zest slightly.
- Use a piping bag for the cheesecake mixture for a cleaner finish when filling the molds.
Enjoy these mini lemon raspberry cheesecakes as a refreshing, bite-sized dessert that’s perfect for any gathering!
