These Mini Lemon Raspberry Cheesecakes are wonderfully sweet and tart at the same time! With plenty of lemon and raspberry flavor to go around, they’re a delicious citrus dessert!
For a classic cheesecake with a tangy taste, you have to try my Lemon Cheesecake Recipe!
Mini Lemon Raspberry Cheesecakes
I have a confession to make: I am a binge drinker. I know what you’re thinking, but don’t judge me. It’s not what you think. 🙂
See, I’ve grown to love coffee over the last year. I didn’t like coffee in my younger days and slowly started to like it after college, but in the last year in particular it has become one of my favorite things. I think it’s because of the cookbook. It basically helped me survive all the late nights and early mornings baking like a crazy person.
I also love soda. I do. I know it’s not super healthy, but it’s the truth. I like flavored beverages. Even flavored water. Flavored is better. Always.
So how exactly am I a binge drinker? Well, most of the day I drink some combination of flavored beverages. Then at night, I’m all “man I’m thirsty and really should be drinking more water” so I binge drink it. Then I wake up at night several times to go to the bathroom. It’s a problem.
Someone please help me break free from my flavored beverage addiction so that I don’t have to binge drink water at night. 🙂 Water is just so boring!
When tasty treats like these mini cheesecakes are around, I’m also in major danger of binge eating with a side of binge water drinking. I pretty much give desserts away as quickly as possible, or freeze them to take to my mom. Binge water drinking is one thing. Binge eating desserts would be especially disastrous – though tasty. 🙂
Why I Love These Mini Cheesecakes
These mini cheesecakes are super easy to make and perfect for sharing. Because they are minis, you don’t have to cart around forks or knifes if you take them somewhere. They transport easily and you can totally just pick them up with your fingers and eat them like a cupcake if you want.
The cheesecake is flavored with both lemon and fresh raspberries, then topped with lemon curd just to make sure there’s plenty of lemon flavor. If you’ve never made or had homemade lemon curd, you really are missing out. It is seriously one of the best things ever. I dipped a few shortbread cookies into mine before adding the curd to the top of the cheesecakes. 🙂 Best ever.
These babies are great for celebrating fun summer flavors and fruit! I hope you enjoy them!
Similar Recipes You’ll Enjoy
- Fluffy Lemon Raspberry Cupcakes
- Lemon Raspberry Layer Cake
- Lemon Raspberry Cookie Sandwiches
- Raspberry Dream Cake
- Raspberry Almond Poke Cake
Mini Lemon Raspberry Cheesecakes
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Ingredients
Crust
- 1 cup (134g) vanilla wafer crumbs
- 4 tbsp (56g) butter (melted)
Cheesecake Filling
- 12 ounces (339g) cream cheese (room temperature)
- 1/2 cup (104g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 1/2 cup (115g) sour cream
- 1/2 tsp vanilla extract
- 1 tsp lemon zest (finely grated )
- 3 tbsp (45ml) lemon juice (freshly squeezed, from 1–2 lemons)
- 2 large eggs
- 2/3 cup (107g) raspberries (chopped )
Lemon Curd
- 1/4 cup (60ml) lemon juice (freshly squeezed, from 1–2 lemons)
- 2 tsp lemon zest (finely grated )
- 1/3 cup (69g) granulated sugar
- 4 large egg yolks
- 3 tbsp (42g) salted butter
- Raspberries (for topping)
Instructions
Crust
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- Combine the vanilla wafer crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
- Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
Cheesecake Filling and Lemon Curd
- Reduce oven to 300°F (148°C).
- In a large bowl, mix the cream cheese, sugar and flour until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream, vanilla extract and lemon zest. Beat on low speed until well combined.
- Add the lemon juice and mix until well combined.
- Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the raspberries.
- Divide the batter between the cupcake liners and fill most of the way.
- Bake cheesecakes for 15 minutes, then turn off oven and leave the door closed for another 5 minutes.
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
- To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
- Spread about 1 tbsp of lemon curd onto the top of each cheesecake while it’s still warm, then place back into the fridge to finish cooling.
- Top the cheesecakes with some fresh raspberries, then serve.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Wow! What an excellent recipe! I made these a couple of days ago. The only change I made…because I only had a handful of raspberries…was the addition of some ground freeze-dried strawberries. The lemon curd was to die for! I’m keeping this recipe for sure. Thanks so much!
I’m so glad you enjoyed them!
HI Lindsay,
If I want to keep it just lemon cheesecakes can I omit the raspberries? and do I need to add any additional lemon juice or zest .
Please let me know
Thanks ,
Mayanka
You can omit the raspberries, yes. Feel free to add more lemon juice or zest, but keep in mind that if you add more juice, they may take a little longer to bake.
Do you have any recommendations on to use this recipe for a full sized cheesecake?
I would check out my lemon blueberry cheesecake and possibly swap out blueberries for raspberries. You could also look at my lemon cheesecake and add raspberries to it. https://www.lifeloveandsugar.com/lemon-blueberry-cheesecake/
https://www.lifeloveandsugar.com/lemon-cheesecake/
If I wanted to make these in a mini muffin pan, how would that affect the baking time? Would you recommend freezing these or would that not work well?
I haven’t made them that small, so I’m not sure. Mini cheesecakes generally freeze very well.
I made them in mini muffin tins today & didn’t change the timing (because I am pregnant and forgot lol) BUT, they turned out perfectly!!!
I might have missed this – in the photos there’s no liner, but you say to bake them in cupcake liners. Did you just remove them at the end?
Yes, I removed the liners before I took pictures.
For your mini raspberry cheesecakes, do you use a regular muffin pan or a miniature muffin pan?
I used a regular sized cupcake pan.
The recipe does not say when to add the chopped raspberries. I am assuming that you fold them in after mixing in the eggs?
I’m sorry about that! Yes, I’ve updated the recipe – they should be added after the eggs.
I was wondering if the raspberries should be measured before or after chopping? Thank you. These look amazing.
Chop them before measuring. I hope you enjoy them!
Simply Wow!!!
the cake looks so yummyyyy and on the top those Raspberry added wonderful combination.
Lindsay, the recipe seems bit easy, can think of preparing myself. 😉
So refreshing and summery! Yum!
I have the opposite problem. I’m almost never thirsty. Talk about accidental dehydration! But with chocolate? Could definitely binge on that. Or mini cheesecakes? Yep! Especially when they’re this gorgeous!