Learn how to prepare these delicious Mini lemon Raspberry Cheesecake, so that you can decorate your tables and delight your palate.
It is very easy to prepare, you do not need to be a professional to do it and everyone will love it. Dare to prepare this recipe for Mini lemon Raspberry Cheesecake.
Graham Cracker Crust
Ingredients:
¾ cup Graham cracker crumbs
1 ½ tbsp sugar
¼ cup Unsalted butter (Melted)
Directions:
Step 1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
Step 2. Using a medium bowl, combine all ingredients and mix until combined.
Step 3. Using a tablespoon, scoop the crust into the cupcake liners.
Step 4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
Cheesecake Filling:
2 – 8oz cream cheese (Softened)
1 cup Sugar
½ cup Sour cream
¾ tsp Pure vanilla extract
⅛ tsp Kosher salt
2 Large eggs
2 Large lemons (Zested)
1 cup Fresh Raspberries
Directions:
Step 1. Bring oven temp down to 325.
Step 2. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
Step 3. Beat in the sour cream, vanilla, lemon zest and salt until combined.
Step 4. Beat in the eggs, 1 at a time until combined. Mix in the fresh raspberries.
Step 5. Scoop about ¼ C of the cheesecake batter into the cupcake liners.
Step 6. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.
Step 7. Top with fresh whipped cream, lemon zest and Raspberries.
Mini lemon Raspberry Cheesecake
Ingredients
- ¾ cup Graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ cup Unsalted butter Melted
- 2 - 8 oz cream cheese Softened
- 1 cup Sugar
- ½ cup Sour cream
- ¾ tsp Pure vanilla extract
- ⅛ tsp Kosher salt
- 2 Large eggs
- 2 Large lemons Zested
- 1 cup Fresh Raspberries
Instructions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
- Using a medium bowl, combine all ingredients and mix until combined.
- Using a tablespoon, scoop the crust into the cupcake liners.
- Using a flat bottomed round cup, press the cup into the crust to make
a firm crust. Set aside. - Bring oven temp down to 325.
- Using a standing mixer, beat together the cream cheese and sugar until
smooth and creamy. - Beat in the sour cream, vanilla, lemon zest and salt until combined.
- Beat in the eggs, 1 at a time until combined.
- Mix in the fresh raspberries.
- Scoop about ¼ C of the cheesecake batter into the cupcake liners.
- Bake in the oven for 17-21 minutes or until the edges start to turn a
light golden brown color and the center is set. - Allow to cool completely.
- Top with fresh whipped cream, lemon zest and Raspberries.
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