Mini Lemon Cheesecakes with Raspberry Swirl
These Mini Lemon Cheesecakes with Raspberry Swirl are so fun to eat. I mean to make and share with friends, I swear! Actually I made a double batch of these and took them to what I thought was a bake sale but turned out to be a dessert auction. They were really popular and they helped the auction succeed and that’s that’s what counts. They were so fresh and tasty my husband bought the last of them, he DID share with us, I would’ve kept them to myself. Lot’s of fun to make, lot’s of fun to eat, you can’t go wrong with these Mini Lemon Cheesecakes with Raspberry Swirl.
I should have really been listening better when I was told about the dessert auction. I could have sworn they said bake sale. But alas it did turn out to be an auction. It was fine though we just grouped the mini cheesecakes in groups of 4 or 8 and auctioned them off that way. They sold, made money and that’s really all that matters. I think we made 950 dollars total from a small Boy Scout Troop Court of Honor in a very small town in Alaska.
The combination of raspberry and lemon is one of my all-time favorite combos. It’s like the old tiger tails from Hostess. OMG, I loved those. No coconut on these cheesecakes but I suppose there could be. Just a little sprinkle and tiger tail cheesecake. Uh yes, please! Plus they have nice graham cracker crust and that takes them over the top!
You know they were good when your husband gets in a bidding war and finally just pays 20 dollars for 8 cheesecakes. They were really refreshing, a nice change from all things chocolate. And they pack really well in school lunches, they didn’t crumble or fall apart. And when it was time to eat them they still tasted great after a few hours in a plastic container. WIN!
- 1 3/4 cups graham cracker crumbs
- 3 tsp Sugar
- 7 TBSP butter
- 8 ounces frozen raspberries
- 1/4 cup Sugar
- 1 1/2 cups suagr
- 2 TBSP flour
- 2 pounds cream cheese, softened
- 1 TBSP lemon zest, about 1/2 lemon or so
- 4 eggs
- 2 tsp lemon juice
- 1/2 cup sour cream
- preheat oven to 325˚
- melt butter, mix with graham crackers and sugar, divide evenly between 24 cupcake liners in muffin pans
- bake 5 minutes in preheated oven
- cool while finishing the rest of the recipe
- cook the berries and sugar together over medium heat until berries juice up, force through a sieve and cool while making cheesecake
- mix the flour and sugar together, beat in the cream cheese and lemon zest until smooth
- add eggs one at a time, mixing well after each egg
- stir in sour cream and lemon juice
- divide evenly between the 24 crusts, a cookie scoop works really well for this
- dot on about a teaspoon of raspberry and swirl through with a toothpick
- bake for 22-25 minutes
- cool completely
- store in refrigerator after the first day
- a cookie scoop works well for measuring out the cheesecake evenly
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