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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 1/4 cup granulated sugar - 2 (8 oz) packages cream cheese, softened - 1/2 cup sour cream - 2/3 cup granulated sugar (divided) - 2 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh raspberries - Additional fresh raspberries and lemon zest for garnish Gathering the right ingredients is key. Each one adds a special touch. Graham cracker crumbs make a tasty base. They give a sweet crunch. Unsalted butter binds everything together. It also adds richness. Granulated sugar sweetens the crust and filling. Next, we have cream cheese. This is the heart of the cheesecake. It gives it a smooth, creamy texture. Sour cream adds a nice tang, balancing the sweetness. Fresh eggs help the cheesecake set. They give it structure. Fresh lemon juice and zest bring brightness. They make the flavor pop. Raspberries add a burst of freshness. They also bring a lovely color. For garnishing, extra raspberries and lemon zest add flair. You can find the full recipe at the end for step-by-step guidance. Enjoy making these mini lemon raspberry cheesecakes! 1. Preheat the oven to 325°F (160°C). This helps the mini cheesecakes bake evenly. 2. Prepare the muffin tin by lining each cup with cupcake liners. This makes it easy to remove the mini cheesecakes later. 3. Make the graham cracker crust. In a bowl, mix 1 cup of graham cracker crumbs, 4 tablespoons of melted butter, and 1/4 cup of granulated sugar. Stir until the crumbs look wet and clumpy. 4. Press the mixture into the bottom of each muffin cup. Use your fingers to pack it down firmly. 5. Bake the crust for about 7-8 minutes. You want them to turn lightly golden. Remove from the oven and let them cool slightly. 1. Mix cream cheese and sugar. In a large bowl, use an electric mixer to beat 2 packages of softened cream cheese until smooth. 2. Incorporate sour cream, eggs, lemon juice, and zest. Add 1/2 cup of sour cream, 2/3 cup of granulated sugar, 2 large eggs, 1/4 cup of lemon juice, and the zest of 1 lemon. Beat until everything combines well and is smooth. 3. Fold in raspberries. Gently add 1 cup of fresh raspberries to the cream cheese mixture. Use a spatula to fold them in without breaking them too much. 1. Pour filling into crusts. Carefully spoon the cream cheese mixture over the cooled crusts, filling them about 3/4 full. 2. Bake for 15-20 minutes. The edges should be set, but the centers will still jiggle slightly when shaken. This is normal! 3. Check for doneness. If you see that the edges are firm, they are ready. 4. Cool and refrigerate. Once baked, turn off the oven and crack the oven door open. Let the cheesecakes cool inside for 10 minutes. Then, take them out and let them cool to room temperature. Refrigerate for at least 2 hours or overnight to set fully. For the full recipe, you can refer to the detailed instructions earlier. To get a smooth and creamy cheesecake, avoid lumps in the cream cheese. Start with room-temperature cream cheese. This helps it mix well. Use a mixer on medium speed. Beat until the cheese is soft and fluffy. Scrape the bowl's sides to catch any lumps. Cooling is key to prevent cracks. After baking, turn off the oven and crack the door open. Let the cheesecakes cool slowly for ten minutes. This gradual change in temperature helps keep the surface smooth. For a beautiful presentation, place your mini cheesecakes on a nice platter. You can add a sprig of mint or some extra raspberries. This makes the dish more colorful. For a fun twist, serve with a drizzle of lemon sauce or a dollop of whipped cream. Refrigerate any leftovers in an airtight container. They will stay fresh for up to five days. If you want to keep them longer, freezing is an option. Wrap each mini cheesecake in plastic wrap, then place them in a freezer bag. They can last up to three months. Just thaw them in the fridge before serving. For the full recipe, check the link provided! {{image_4}} You can change the flavor of your mini lemon raspberry cheesecakes easily. Try using different fruit fillings. Fresh strawberries or blueberries work well. You can also use canned fruit if you prefer. Just remember to drain the juice. Adding flavored extracts can boost the taste too. A few drops of vanilla or almond extract can add depth. Think about mixing in some coconut extract for a tropical twist. If you want a gluten-free option, you can use gluten-free graham cracker crumbs. Many brands offer great choices that taste just as good. You can also make your own crust using ground nuts or oats. To make these cheesecakes healthier, reduce the sugar. You can swap out regular sugar for natural sweeteners like honey or agave. Try using less sugar in your filling. You can taste as you mix to find the right balance. How you serve your mini cheesecakes can stand out, too. Instead of a muffin tin, use small glass jars. This way, you can see the layers and colors. It adds a special touch. Layering is another fun way to present. Start with a layer of crust, then add your filling. Top it with more raspberries and lemon zest for a show-stopping dessert. This makes a beautiful treat for any gathering. For the full recipe, check out the recipe section above. To keep your mini cheesecakes smooth, you must cool them down step by step. After baking, turn off your oven but leave the door ajar. This allows hot air to escape slowly. Let the cheesecakes sit in the oven for about 10 minutes. This gradual change in temperature reduces the chance of cracks. Afterward, let them cool fully at room temperature. Then, refrigerate for at least two hours. The cold helps the cheesecakes set well and stay firm. Yes, you can use frozen raspberries! However, they might change the texture a bit. Frozen raspberries tend to be softer than fresh ones. When you mix them in, they may break apart more easily. This can create a less defined look in your cheesecakes. Still, the flavor will remain delicious. The sweet and tart taste of raspberries shines through, making your mini cheesecakes just as tasty. Your mini cheesecakes will last about 4 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and prevents them from absorbing other flavors. Always check for signs of spoilage before eating. If you see any mold or an off smell, it’s best to toss them. Enjoy your delightful treats while they are still at their best! For a complete guide, check out the Full Recipe. You can find the full recipe [here](#). This recipe takes about 15 minutes to prepare and 15-20 minutes to bake. You will have 12 mini cheesecakes ready to enjoy. These mini lemon raspberry cheesecakes blend sweet and tangy flavors. They are easy to make and perfect for any occasion. The balance of creamy cheesecake and fresh berries makes each bite delightful. I love how simple the steps are, and you will too. The crust is buttery and crunchy, while the filling is smooth and rich. Once you bake these, let them cool before chilling in the fridge. This will help them set correctly. You can serve them with extra raspberries and lemon zest for a pop of color. Enjoy! This blog post outlined how to make delicious mini cheesecakes with fresh raspberries. You learned about the ingredients, step-by-step instructions, and tips for a perfect texture. We also explored variations and answered common questions. Making these mini cheesecakes is simple and rewarding. They are fun desserts for any occasion. Try customizing them with your favorite fruits. Enjoy your baking, and share these tasty treats with friends and family!

Mini Lemon Raspberry Cheesecakes

Indulge in the delightful flavors of Mini Lemon Raspberry Cheesecakes! These easy-to-make treats feature a buttery graham cracker crust topped with a creamy lemon-infused filling and fresh raspberries. Perfect for any occasion, these mini desserts are sure to impress. Ready to make your own? Click through to explore the full recipe and enjoy a sweet burst of sunshine in every bite!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

1/4 cup granulated sugar

2 (8 oz) packages cream cheese, softened

1/2 cup sour cream

2/3 cup granulated sugar (divided)

2 large eggs

1/4 cup fresh lemon juice

Zest of 1 lemon

1 cup fresh raspberries

Additional fresh raspberries and lemon zest for garnish

Instructions
 

Begin by preheating your oven to 325°F (160°C). Prepare a muffin tin by lining each cup with cupcake liners.

    In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Stir thoroughly until the crumbs are completely coated in the butter.

      Press this crumb mixture firmly into the bottom of each lined muffin cup, creating an even crust. Bake for about 7-8 minutes, or until the crusts are lightly golden. Remove from the oven and allow them to cool slightly.

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy, ensuring there are no lumps.

          To the cream cheese, add the sour cream, 2/3 cup of granulated sugar, eggs, freshly squeezed lemon juice, and lemon zest. Beat the mixture until it is well combined and smooth, making sure to scrape down the sides of the bowl as necessary.

            Gently fold in the fresh raspberries with a spatula, taking care to avoid crushing them too much to preserve their shape.

              Pour the cream cheese mixture over the cooled graham cracker crusts in the muffin tin, filling each cup to about 3/4 full.

                Bake them in the preheated oven for 15-20 minutes, or until the edges are set but the centers still have a slight jiggle when shaken.

                  Once baking is complete, turn off the oven and crack open the door, allowing the cheesecakes to cool inside for an additional 10 minutes. This step helps to prevent cracks.

                    Carefully remove the cheesecakes from the oven and allow them to cool completely at room temperature. After cooling, refrigerate for at least 2 hours (or overnight) to set properly.

                      To serve, carefully remove the mini cheesecakes from the muffin tin. Garnish each one with additional fresh raspberries and a light sprinkling of lemon zest for a refreshing finish.

                        Prep Time: 15 minutes | Total Time: 3 hours (including cooling) | Servings: 12 mini cheesecakes

                          Presentation Tips: Place the mini cheesecakes on a decorative platter, and consider adding a sprig of mint for a burst of color and freshness.