Description
Creamy mini lemon cheesecakes with bright raspberry swirls on a buttery graham crust, baked in a muffin pan for effortless, make-ahead entertaining.
Ingredients
- Graham cracker crumbs: 1 cup (120 g)
- Unsalted butter, melted: 4 tbsp (56 g)
- Granulated sugar for crust: 2 tbsp
- Cream cheese, softened: 16 oz (454 g)
- Sour cream: 1/2 cup (120 g)
- Granulated sugar for filling: 1/2 cup (100 g)
- Large eggs: 2
- Lemon juice, fresh: 3 tbsp
- Lemon zest, finely grated: 1 tbsp
- Vanilla extract: 1 tsp
- Fresh raspberries: 1 cup (125 g)
- Powdered sugar: 2 tbsp
- Optional garnish, fresh raspberries: 12 berries
- Optional garnish, powdered sugar: 1 tbsp
- Optional garnish, fresh mint: few small sprigs
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
- Stir graham cracker crumbs, melted butter, and 2 tbsp sugar until evenly moistened. Divide among liners and press firmly to form crusts.
- Place the muffin pan on a rimmed baking sheet for easy handling.
- Beat cream cheese until smooth. Add sour cream and 1/2 cup sugar, then mix in lemon juice, lemon zest, and vanilla. Beat in eggs one at a time just until incorporated. Divide batter evenly over crusts.
- Blend raspberries with powdered sugar until smooth. Dollop small spoonfuls over each cup and swirl gently with a toothpick.
- Bake 18 to 20 minutes, until edges are set and centers still jiggle slightly. Cool in pan, then refrigerate at least 2 hours.
- Top with optional raspberries, a light dusting of powdered sugar, and mint. Serve chilled.
Notes
- Note: Use room-temperature dairy for the smoothest batter.
- Note: Do not overmix after adding eggs to keep the texture light.
- Note: A shallow pan of hot water on a lower rack helps prevent cracking.
- Note: Chill fully so the swirls set cleanly and flavors bloom.
- Note: For tidier portions, pipe the batter into liners.
- Note: Briefly chill the raspberry purée so the swirl holds its pattern.
- Note: Zest lemons before juicing for easiest handling.
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 210
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: lemon raspberry cheesecake cups, mini cheesecakes, raspberry swirl, muffin pan cheesecake, make-ahead dessert, party dessert, summer citrus dessert