Ingredients
– 3/4 cup plus 2 tablespoons graham cracker crumbs for the crust base
– 1 1/2 teaspoons sugar to sweeten the crust
– 3 1/2 tablespoons melted butter to bind the crust
– 4 ounces fresh raspberries for the raspberry swirl
– 2 tablespoons granulated sugar for the raspberry swirl
– 3/4 cup granulated sugar for the cheesecake filling
– 1 tablespoon all-purpose flour for the cheesecake filling
– 2 (8 ounce) packages cream cheese, softened but not melted for the creamy base
– 1 teaspoon lemon zest for added brightness
– 2 large eggs to bind the filling
– 1 teaspoon vanilla extract for flavor enhancement
– 1/4 cup sour cream for creaminess and stability
Instructions
1-First Step: Preparation Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Measure out all ingredients, ensuring cream cheese is softened. For adaptations, swap in gluten-free or vegan options now.
2-Second Step: Make the Crust Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into each liner and bake for 5 minutes, then cool.
3-Third Step: Prepare the Filling Whisk sugar and flour, then beat in cream cheese and lemon zest until smooth. Add eggs one at a time, followed by vanilla and sour cream. Tap the bowl to remove air bubbles.
4-Fourth Step: Assemble and Bake Divide the filling over the crusts. Add raspberry sauce and swirl it in. Bake for 22-25 minutes until puffed and nearly set. Let cool and chill for at least 3 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍴 Easier serving and portion control than a whole cheesecake.
🍪 Press the crust firmly for a crisp base.
🎨 Swirl raspberry sauce with a toothpick for an attractive marbled look and avoid overbaking to prevent cracks; these smooth out after cooling.
- Prep Time: 40 minutes
- Chill Time: 3 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 275
- Sugar: 18 g
- Sodium: 209 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 82 mg