Description
Delicious mini cheesecakes with a tangy raspberry lemon swirl, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tbsp melted butter
- 16 oz cream cheese (softened)
- ½ cup sugar
- 2 eggs
- 1 tbsp lemon juice + zest of 1 lemon
- ¼ cup raspberry sauce or jam
- Whipped cream, raspberries, and lemon slices (for garnish)
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter, press into each liner, and bake for 5 minutes; let cool.
- Beat cream cheese and sugar until smooth, then add eggs and lemon juice; blend well.
- Fill each cup with cheesecake batter, then swirl raspberry sauce through the top using a toothpick.
- Bake for 18–20 minutes until set, then cool completely.
- Chill for at least 2 hours before topping with whipped cream, a raspberry, and a lemon twist.
- Serve chilled for a creamy, tangy dessert delight.
Notes
- Ensure cream cheese is softened for easy mixing.
- Adjust the sweetness of the raspberry sauce to taste.
- These mini cheesecakes can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg