The mini cheesecakes are smooth and creamy with fresh little bursts of raspberries and a hint of bright lemon zest on a perfectly crispy graham cracker crust.
Ingredients
For the crust:
1cupgraham cracker crumbs, 6-7 crackers
1Tbsp.sugar
4Tbsp.butter, melted
For the cheesecake:
8ozplain cream cheese, softened
1/3cupgranulated sugar
1/2tsp.vanilla extract
1/2Tbsp.lemon juice
1egg
1/2-3/4cupraspberries
Optional Toppings:
whipped cream
raspberries
lemon zest
Instructions
For the crust:
Preheat: Preheat oven to 350°. Put muffin liners in a muffin tin.
Combine: Put all crust ingredients in a bowl. Stir until combined and the mixture is crumbly. Evenly distribute the crust mixture to the liners (about a heaping tablespoon per liner). Use your fingers or a kitchen tool (I used a small measuring cup) to press the curst into the bottom of the liners.
Bake: Put in the preheated oven for 5 minutes.
For the cheesecake:
Combine 1-4: In a large bowl, beat the cream cheese, sugar, vanilla and lemon juice with a hand mixer until well combined and smooth.
Add Egg: Add the egg to the batter and beat on low speed until just combined.
Add Raspberries: Add 1/2-3/4 cup (depending how much you like raspberries!) of raspberries to the bowl and gently fold them into the batter.
Bake: Divide the batter equally to each liner/crust. Bake in the preheated oven at 350° for 16-18 minutes.*** They are done when they are still have a little jiggle in the middle but aren't soupy.
Cool & Refrigerate: Once done baking, let cool at room temperature for 30-60 minutes. Then place in the fridge for at least 2 hours.
Serve: Serve chilled. Top with raspberries, lemon zest and whipped cream (optional). Store in the fridge, covered, for up to 5 days or in the freezer for up to 6 months.
Notes
*You can either buy graham cracker crumbs or make your own by putting 6-7 graham crackers in a food processor. **Use room temperature ingredients. Take them out of the fridge an hour before making the recipe. ***Do not open the oven door while the cheesecakes are baking.