Mini Lemon Raspberry Cheesecakes Recipe
These Mini Lemon Raspberry Cheesecakes are a perfect balance of tangy lemon and sweet raspberry, making them an irresistible dessert for any occasion. With a buttery graham cracker crust, creamy lemon filling, and a luscious raspberry jam topping, these bite-sized treats are sure to please your taste buds. Plus, they’re easy to make and perfect for a party or a special celebration!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
For the 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
- 1 cup raspberry jam (thicker consistency preferred)
For Garnish:
- Fresh raspberries
- Lemon twists
Method
Prepare the Crust:
- In a medium bowl, combine 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. Refrigerate for 15 minutes.
Make the Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add ½ cup sugar, vanilla extract, lemon zest, and lemon juice. Beat until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add raspberry jam in the middle of each cheesecake—make sure the jam has a thicker consistency to hold its shape.
Assemble and Refrigerate:
- Spoon the cream cheese mixture onto the prepared crusts and smooth the tops with a spatula.
- Refrigerate the cheesecakes for at least 4 hours, or until set.
Serve: Once set, spread a layer of raspberry jam over the top of each cheesecake. Garnish with fresh raspberries and lemon twists before serving.
Tips for a Perfect Cheesecake:
- Thick Jam: Use a thicker raspberry jam to ensure it holds its shape on the cheesecake.
- Room Temperature Cream Cheese: Ensure the cream cheese is softened to room temperature for a smooth, lump-free filling.
- Chill Time: Allow enough time for the cheesecakes to set properly in the refrigerator for the best texture.
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