Mini Lemon Cheesecakes with Raspberry Swirl
These Mini Lemon Cheesecakes with Raspberry Swirl are so fun to make and eat. I mean to make and share with friends, I swear!
Servings: 24
Ingredients
crust
- 1 3/4 cups graham cracker crumbs
- 3 tsp Sugar
- 7 TBSP butter
raspberry swirl
- 8 ounces frozen raspberries
- 1/4 cup Sugar
cheesecake
- 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
Instructions
crust directions
- 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
raspberry swirl
- cook the berries and sugar together over medium heat until berries juice up, force through a sieve and cool while making cheesecake
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
Notes
- a cookie scoop works well for measuring out the cheesecake evenly