Mini Raspberry Lemon Cheesecakes are a must-try treat!
Mini Raspberry Lemon Cheesecakes are a zesty, fruity, and creamy treat, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed biscuits
- 2 tbsp sugar
- 4 tbsp melted butter
- 16 oz cream cheese
- 1/2 cup sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 eggs
- 1/4 cup yogurt
- 1 tsp vanilla
- 1 cup raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 2 tsp water
Instructions
- Preheat the oven to 325°F. Line a muffin tin.
- Mix the crust ingredients and press into the liners. Bake for 5–7 minutes and then cool.
- In a bowl, mix cream cheese, sugar, lemon juice, zest, vanilla, yogurt, and eggs until smooth.
- Pour the filling into the cooled crusts and bake for 18–20 minutes. Chill for 3 hours.
- For the raspberry sauce, simmer raspberries, sugar, and lemon juice. Add cornstarch slurry to thicken and cool.
- Top the cheesecakes with raspberry sauce, whipped cream, fresh raspberries, and lemon slices.
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- You can substitute the raspberries with other berries if preferred.
- These cheesecakes can be made a day in advance.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg