![To make these tasty mini cheesecakes, gather these ingredients: - 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 1/4 cup granulated sugar - 2 (8 oz) packages cream cheese, softened - 1/2 cup sour cream - 2/3 cup granulated sugar - 2 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries - Additional raspberries and lemon zest for garnish Using high-quality ingredients makes a big difference. Choose fresh raspberries, as they add vibrant flavor. Opt for full-fat cream cheese for a rich, creamy texture. Fresh lemons yield the best juice and zest. Using unsalted butter allows you to control the sweetness. Organic ingredients can elevate taste and support sustainable farming. You can easily swap ingredients to fit dietary needs. For a gluten-free option, use gluten-free graham crackers. If you're dairy-free, try coconut cream or a vegan cream cheese. To make it lower in sugar, use a sugar substitute like stevia or erythritol. Always check labels for allergens when choosing substitutions. For egg-free cheesecakes, use flaxseed meal or chia seeds mixed with water to mimic eggs. Creating delicious mini lemon raspberry cheesecakes is fun and flexible. For the full recipe, refer back to the ingredients list! To make the crust, start by preheating your oven to 325°F (160°C). Grab a muffin tin and line it with cupcake liners. In a medium bowl, mix together 1 cup of graham cracker crumbs, 4 tablespoons of melted unsalted butter, and 1/4 cup of granulated sugar. Stir until the crumbs are well coated with the butter. Now, take this crumb mixture and press it firmly into the bottom of each lined muffin cup. Aim for a nice, even layer. Bake the crusts for 7 to 8 minutes, until they turn lightly golden. Once baked, remove them from the oven and let them cool slightly while you prepare the filling. In a large mixing bowl, add 2 packages of softened cream cheese. Use an electric mixer to beat it until smooth and creamy. Next, add 1/2 cup of sour cream, 2/3 cup of sugar, 2 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. Mix until everything is well combined and smooth. Scrape down the sides of the bowl as needed. Now, gently fold in 1 cup of fresh raspberries. Be careful not to crush them too much; we want those lovely bursts of flavor in each bite! Pour the cream cheese mixture over the cooled crusts in the muffin tin. Fill each cup about 3/4 full. Place the muffin tin back in the oven and bake for 15 to 20 minutes. You want the edges to be set, but the centers should still jiggle a bit. After baking, turn off the oven and crack the door open. Let the cheesecakes cool in the oven for an additional 10 minutes. This helps prevent cracks. Once cooled, remove them from the oven and let them cool completely at room temperature. Finally, refrigerate the cheesecakes for at least 2 hours, or even overnight if you can wait! For the full recipe, check out the details above. Enjoy making these delightful mini lemon raspberry cheesecakes! To get the best texture in your mini lemon raspberry cheesecakes, always use softened cream cheese. This helps you mix it smoothly with other ingredients. Make sure to beat the mixture until it is creamy. This step is key! Also, remember to fold in the raspberries gently. You want them to stay whole for a nice bite. One common mistake is overmixing the batter after adding eggs. This can cause cracks when baking. Another mistake is not letting the cheesecakes cool gradually. Cracking can happen if you move them to the fridge too soon. Lastly, be careful not to overbake. The centers should jiggle a bit when you take them out. For a beautiful presentation, add fresh raspberries and lemon zest on top. This gives a nice pop of color. You can also serve them on a pretty plate or a cake stand. If you're feeling creative, drizzle a lemon glaze over them for added sweetness. These little tricks make your mini cheesecakes look as great as they taste! For the full recipe, click [Full Recipe]. {{image_2}} You can change the fruit in these mini cheesecakes. Fresh strawberries or blueberries work great. Chop the strawberries into small pieces and fold them in like the raspberries. Blueberries can stay whole for a nice burst of flavor. You can mix fruits too. This will give you new tastes and colors. To make this recipe vegan, use plant-based cream cheese. Brands like Tofutti or Kite Hill are good choices. Replace sour cream with coconut cream for a rich taste. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This will help bind the mixture. You can also switch up the crust. Use chocolate graham crackers for a rich flavor. Crush them the same way you do regular graham crackers. For a nut-based crust, use ground almonds or pecans. Mix them with melted coconut oil for a gluten-free option. Each crust will change the taste and feel of your mini cheesecakes. For the complete recipe, check the Full Recipe provided earlier. To keep your mini lemon raspberry cheesecakes fresh, use an airtight container. Place parchment paper between layers if stacking. This helps avoid sticking. Store them in the fridge right after they cool. They taste best cold and firm. When stored correctly, these mini cheesecakes last about 5 days in the fridge. After that, they may lose flavor and texture. Always check for any signs of spoilage before eating. If they look or smell off, it's best to toss them. You can freeze mini cheesecakes for longer storage. Place them in a single layer on a baking sheet. Freeze until solid, then transfer to an airtight container. They can last up to 2 months in the freezer. To eat, thaw them in the fridge overnight. This keeps them creamy and delicious. For the full recipe, check out the complete guide provided earlier. Yes, you can make these mini cheesecakes ahead. They chill well in the fridge. I often prepare them a day in advance. This extra chill time enhances the flavor. Just cover them tightly with plastic wrap. When serving, you can add fresh raspberries and lemon zest. To make larger cheesecakes, you can double the recipe. Use a 9-inch springform pan instead of muffin tins. Adjust the baking time as well. A larger cheesecake may need 30 to 40 minutes in the oven. Check for doneness by gently shaking the pan. The center should still jiggle a bit but not be liquid. To prevent cracks, avoid overmixing the batter. Mix until just combined. Also, bake at a lower temperature. A gentle bake helps it set slowly. Cracking can also happen if the cheesecake cools too fast. I recommend cracking the oven door after baking. Letting it cool slowly helps keep it smooth. You learned how to make Mini Lemon Raspberry Cheesecakes from start to finish. We covered the ingredients, step-by-step instructions, helpful tips, and fun variations. You can adapt the recipe to fit your needs and preferences. Remember to store your cheesecakes properly for the best taste. These treats are easy to make and fun to share. Enjoy impressing friends and family with your tasty creations!](https://tossedrecipes.com/wp-content/uploads/2025/06/cb3aa9f9-9103-41ec-a3f4-e745bae4aeb3-300x300.webp)
Mini Lemon Raspberry Cheesecakes
Indulge in the perfect balance of sweetness and tartness with these Mini Lemon Raspberry Cheesecakes! This simple recipe features a buttery graham cracker crust topped with a creamy lemon-infused filling and fresh raspberries. Perfect for any occasion, these delightful mini desserts are sure to impress. Ready to satisfy your sweet tooth? Click through to discover the full recipe and start baking your new favorite treat!