Mini Lemon Raspberry Cheesecakes Recipe

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:

1. 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:

1. In a large bowl, beat the cream cheese until smooth.
2. Add ½ cup sugar, vanilla extract, lemon zest, and lemon juice. Beat until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Add raspberry jam in the middle of each cheesecake—make sure the jam has a thicker consistency to hold its shape.

Assemble and Refrigerate:

1. Spoon the cream cheese mixture onto the prepared crusts and smooth the tops with a spatula.
2. 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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