Lemon Raspberry Mini Cheesecakes Delightful Treat

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1 4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 2 cup sugar
• 1 teaspoon vanilla extract
• 1 4 cup sour cream
• 1 4 cup fresh lemon juice
• 1 zest of lemon
• 1 cup fresh raspberries
• 2 tablespoons powdered sugar (for garnish)

Instructions

1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin liner to create a crust. Bake for 5-7 minutes until lightly golden. Remove and let cool.
4. In another bowl, beat the softened cream cheese until creamy and smooth. Gradually add the sugar, mixing well.
5. Add the vanilla extract, sour cream, lemon juice, and lemon zest to the cream cheese mixture, beating until fully incorporated.
6. Carefully fold in the fresh raspberries, keeping some whole for decoration if desired.
7. Spoon the cheesecake mixture over the cooled graham cracker crusts, filling them about 3/4 full.
8. Bake for 18-20 minutes, or until the centers are just set but still slightly jiggly. Turn off the oven and leave the cheesecakes inside for 10 minutes to cool gradually.
9. Remove from the oven and allow to cool completely at room temperature before transferring to the refrigerator. Chill for at least 3 hours, or preferably overnight.
10. Before serving, dust the tops with powdered sugar and add any reserved whole raspberries for a pop of color.