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+ servings
A mini cheesecake with whipped cream, a raspberry and a lemon slice.

Raspberry Lemon Mini Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 15 mins
Cook Time: 21 mins
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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.


For the crust:

  • 1 cup graham cracker crumbs, 6-7 crackers
  • 1 Tbsp. sugar
  • 4 Tbsp. butter, melted

For the cheesecake:

  • 8 oz plain cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/2 Tbsp. lemon juice
  • 1 egg
  • 1/2-3/4 cup raspberries

Optional Toppings:

  • whipped cream
  • raspberries
  • lemon zest


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. 


*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. 


Serving: 1mini cheesecake | Calories: 169kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Cholesterol: 46mg | Sodium: 147mg | Fiber: 1g | Sugar: 10g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.