Mini Lemon Raspberry Cheesecakes

Step 1: Prepare the Crust

1. Preheat Oven:
   • Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
2. Make Crust:
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly moistened.
3. Fill Muffin Tin:
   • Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner. Use the back of a spoon to press the crumbs down firmly. Bake for 5 minutes, then set aside to cool.

Step 2: Prepare the Raspberry Swirl

4. Cook Raspberries:
   • In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
5. Strain Mixture:
   • Use a fine-mesh strainer to remove the seeds from the raspberry mixture. Set the strained raspberry sauce aside to cool.

Step 3: Prepare the Cheesecake Filling

6. Beat Cream Cheese:
   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
7. Add Sugar:
   • Add the granulated sugar and beat until well combined.
8. Add Eggs:
   • Add the eggs one at a time, beating well after each addition.
9. Add Sour Cream and Flavorings:
   • Add the sour cream, vanilla extract, lemon zest, and lemon juice. Beat until the mixture is smooth and well combined.

Step 4: Assemble and Bake

10. Fill Muffin Liners:
    • Divide the cheesecake filling evenly among the prepared muffin liners, filling each about 3/4 full.
11. Add Raspberry Swirl:
    • Place small dollops of the raspberry sauce on top of each cheesecake. Use a toothpick to gently swirl the raspberry sauce into the cheesecake batter.
12. Bake:
    • Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly puffed.
13. Cool:
    • Remove the cheesecakes from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours, or until fully chilled.

Step 5: Serve

14. Garnish:
    • Before serving, garnish each mini cheesecake with a dollop of whipped cream, a fresh raspberry, and a sprinkle of lemon zest.
15. Serve:
    • Serve the mini lemon raspberry cheesecakes chilled and enjoy!

Tips for Perfect Mini Cheesecakes

• Room Temperature Ingredients: Make sure all your ingredients are at room temperature before you begin. This will ensure a smooth and creamy cheesecake filling.
• Don’t Overmix: Avoid overmixing the batter to prevent incorporating too much air, which can cause the cheesecakes to crack.
• Cool Gradually: Allow the cheesecakes to cool gradually to prevent cracking. After baking, let them cool in the pan before transferring them to the refrigerator.
• Storage: Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.

Conclusion

Mini Lemon Raspberry Cheesecakes are the perfect combination of tangy and sweet, with a creamy cheesecake filling, a crunchy graham cracker crust, and a delightful raspberry swirl. These mini desserts are not only delicious but also visually appealing, making them a great choice for any special occasion. Enjoy making and sharing these delightful treats with your family and friends!