Description
Delightful mini cheesecakes that combine sweet and tangy flavors in a perfect bite-sized treat, ideal for any occasion.
Ingredients
Scale
- 1 cup Graham Cracker Crumbs
- 2 tablespoons Sugar
- 4 tablespoons Melted Butter
- 16 oz Cream Cheese, softened
- 1/2 cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/4 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 1/4 cup Raspberry Preserves
- Fresh Raspberries, for garnish
- Lemon Slices, for garnish
- Whipped Cream, for garnish
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture into the bottom of each cupcake liner.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in vanilla extract, lemon juice, and lemon zest. Mix until everything is well combined.
- Pour the cream cheese mixture over the crust in each liner, filling about 2/3 full. Drop dollops of raspberry preserves on top and swirl with a toothpick.
- Bake for 18-20 minutes, or until the centers are set. Let them cool at room temperature, then refrigerate for at least 2 hours.
- Before serving, garnish each cheesecake cup with fresh raspberries, lemon slices, and whipped cream.
Notes
For best flavor, serve chilled. Store in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cheesecake, lemon, raspberry, dessert, summer treat