Description
Mini Lemon Raspberry Cheesecakes offer a delightful no-bake dessert perfect for summer gatherings. Creamy lemon filling and fresh raspberry coulis create a tangy, sweet treat you’ll want to savor repeatedly.
Ingredients
Scale
- 1 ½ cups (180 g) fresh raspberries
- 8 oz (226 g) cream cheese, softened
- 1 cup (120 g) graham cracker crumbs
- ½ cup (100 g) powdered sugar
- 4 tbsps (57 g) unsalted butter, melted
- ½ cup (120 ml) heavy whipping cream, cold
- ¼ cup (50 g) granulated sugar
- 2 tbsps (25 g) granulated sugar
- 2 tbsps (30 ml) fresh lemon juice
- 1 tbsp (5 g) lemon zest
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) water
- Fresh raspberries
- Lemon zest or slices
- Whipped cream
Instructions
- Crust Preparation: Combine graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into muffin cup liners to create a solid foundation. Refrigerate while preparing subsequent layers.
- Cream Cheese Mixture: Whip cream cheese with powdered sugar, vanilla, lemon juice, and zest until achieving a smooth, creamy texture that serves as the primary filling base.
- Cream Integration: Whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture, ensuring a light and airy consistency without deflating the whipped cream.
- Filling and Chilling: Spread the combined mixture evenly over the chilled crust, smoothing the surface. Refrigerate for at least two hours to allow complete setting and flavor melding.
- Raspberry Sauce Creation: Simmer fresh raspberries with sugar, cornstarch, and water, cooking until the mixture thickens and raspberries break down. Strain through a fine-mesh sieve to remove seeds and cool to room temperature.
- Final Assembly: Drizzle the cooled raspberry sauce over the set cheesecakes, adding fresh whole raspberries, optional whipped cream, or lemon zest as a garnish. Serve thoroughly chilled for optimal taste and texture.
Notes
- Optimize Crust Texture: Press graham cracker mixture firmly and evenly to prevent crumbling, ensuring a solid foundation that holds together when serving.
- Prevent Cream Cheese Lumps: Bring cream cheese to room temperature before mixing, and beat thoroughly to eliminate any potential clumps for a silky smooth filling.
- Control Raspberry Sauce Consistency: Simmer sauce slowly and stir constantly to achieve the perfect thickness without burning, using cornstarch to help thicken naturally.
- Make Ahead and Storage Strategy: These mini cheesecakes can be prepared up to 3 days in advance, stored covered in the refrigerator to maintain freshness and allow flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 224
- Sugar: 17 g
- Sodium: 137 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg