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- 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 - Zest of 1 lemon - 1 cup fresh raspberries - 2 tablespoons powdered sugar (for garnish)

Lemon Raspberry Mini Cheesecakes

Impress your friends with these irresistible Lemon Raspberry Mini Cheesecakes, a delightful treat perfect for any occasion! With a buttery graham cracker crust and a creamy, zesty filling, each bite bursts with flavor. This simple recipe guides you through creating these stunning desserts that not only look great but taste amazing. Click to explore the full recipe and make these delicious mini cheesecakes for your next gathering!
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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

Zest of 1 lemon

1 cup fresh raspberries

2 tablespoons powdered sugar (for garnish)

Instructions
 

Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

    In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

      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.

        In another bowl, beat the softened cream cheese until creamy and smooth. Gradually add the sugar, mixing well.

          Add the vanilla extract, sour cream, lemon juice, and lemon zest to the cream cheese mixture, beating until fully incorporated.

            Carefully fold in the fresh raspberries, keeping some whole for decoration if desired.

              Spoon the cheesecake mixture over the cooled graham cracker crusts, filling them about 3/4 full.

                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.

                  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.

                    Before serving, dust the tops with powdered sugar and add any reserved whole raspberries for a pop of color.

                      - Prep Time: 20 mins | Total Time: 4 hrs 30 mins (including cooling) | Servings: 12 mini cheesecakes |

                        - Presentation Tips: Serve on a colorful platter with some additional lemon slices and fresh raspberries to enhance the visual appeal. Consider adding a sprig of mint for a refreshing touch!