Description
Delight in these Lemon Mini Cheesecakes with a vibrant berry swirl, featuring a buttery vanilla wafer crust and a creamy lemon-infused filling. Perfectly portioned as bite-sized treats, these cheesecakes boast a sweet-tart raspberry sauce balance, baked to a luscious smooth finish and chilled to set. Ideal for parties or a refreshing dessert anytime.
Ingredients
Scale
Raspberry Sauce
- 4 ounces fresh or frozen raspberries
- 2 tablespoons granulated white sugar
Crust
- 48 mini vanilla wafer cookies or 24 regular size vanilla wafer cookies
- 3 tablespoons butter, melted
Cheesecake Batter
- 1 lb cream cheese, softened
- 3/4 cup granulated white sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon zest
- 3 large eggs
- Pinch salt
Instructions
- Get Prepped – Preheat your oven to 325°F (163°C). Prepare your cheesecake pan or use a mini muffin tin lined with paper liners if a cheesecake pan isn’t available.
- Make the Raspberry Sauce – Place raspberries and 2 tablespoons of sugar in a small pot. Cook over medium-low heat for 5-10 minutes, stirring occasionally until the raspberries break down. Optionally, puree the mixture in a blender or food processor until smooth, then allow to cool completely.
- Prepare the Crust – Crush the vanilla wafer cookies in a food processor until fine crumbs form. Add melted butter and pulse until well combined. Grease or spray your mini cheesecake pan. Portion about a tablespoon of the crust mixture into each well and press down firmly to create a compact base. Bake the crusts for 10-12 minutes, then remove and let cool completely.
- Make the Cheesecake Batter – Using a stand mixer, beat the softened cream cheese, 3/4 cup sugar, cornstarch, and lemon zest together until completely smooth. Add eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl as needed to ensure even incorporation. Stir in a pinch of salt at the end.
- Assemble the Cheesecakes – Divide the cheesecake batter evenly among the prepared crust-lined wells. Spoon about half a teaspoon of the cooled raspberry sauce onto each filled well. Gently swirl the sauce into the batter with a toothpick or fork to create a beautiful marbled effect.
- Bake, Cool, and Chill – Bake the mini cheesecakes for 20 minutes or until the edges are set and the center slightly jiggles when gently shaken. Remove from the oven and allow them to cool to room temperature. Transfer the cheesecakes to the refrigerator and chill for at least 4 hours to fully set before unmolding and serving chilled.
Notes
- You can substitute fresh raspberries with frozen ones but thaw and drain excess liquid before cooking.
- If you don’t have a cheesecake pan, mini muffin tins lined with paper liners work perfectly for individual servings.
- Pureeing the raspberry sauce creates a smoother swirl; leaving it chunky adds texture.
- For easier unmolding, run a small knife around the edges after chilling or use silicone mini muffin pans.
- Leftovers keep well refrigerated for up to 3 days.
