Mini Lemon Raspberry Cheesecakes

Mini Lemon Raspberry Cheesecakes

Ingredients:

- 1 ½ cups graham cracker crumbs  

- 1 cup heavy whipping cream  

- 2 tablespoons sugar  

- ⅓ cup melted butter  

- 1 teaspoon vanilla extract  

- 16 oz cream cheese, softened  

- 1 cup raspberry jam  

- 1 teaspoon lemon zest  

- ½ cup sugar  

- 2 tablespoons lemon juice  

- Fresh raspberries and lemon twists for garnish  

Instructions

:

1️⃣ Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted 

butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottoms of mini 

cheesecake molds or muffin tins. Refrigerate for 15 minutes.

2️⃣ Mix Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. 

Add ½ cup sugar, vanilla extract, lemon zest, and lemon juice, mixing until well 

combined.

3️⃣ Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. 

Gently fold the whipped cream into the cream cheese mixture.

4️⃣ Add Raspberry Jam: Swirl the raspberry jam into the cream cheese mixture. 

Use a thicker type of jam to avoid mixing it too thoroughly.

5️⃣ Assemble Cheesecakes: Spoon the cream cheese mixture onto the chilled 

crusts, smoothing the tops with a spatula.

6️⃣ Chill: Refrigerate the cheesecakes for at least 4 hours, or until set.

7️⃣ Garnish: Once set, spread a layer of raspberry jam over the top of each 

cheesecake. Garnish with fresh raspberries and lemon twists.

8️⃣ Serve: Enjoy these delightful mini cheesecakes chilled!

Nutritional Information (per serving, based on 12 servings):  

- Calories: 320 kcal  

- Carbohydrates: 29g  

- Protein: 4g  

- Fat: 21g  

Preparation time: 30 minutes | Chilling time: 4 hours