Rustic Christmas Mini Lemon Raspberry Cheesecakes
A delightful holiday dessert that combines the tart brightness of lemon with the sweet tanginess of raspberries.
Ingredients
Scale
- Crust:
- 1 ½ cupscrushed digestive or graham biscuits
- 6 tablespoonsmelted butter
- 2 tablespoonssugar
- Cheesecake Filling:
- 450gcream cheese, softened
- ½ cupsugar
- 2eggs
- 1 teaspoonvanilla extract
- Zest of1lemon
- 2 tablespoonslemon juice
- ½ cupsour cream
- Raspberry Swirl:
- ½ cupfresh raspberries
- 2 tablespoonssugar
- 1 teaspoonlemon juice
- Lemon Glaze:
- ½ cuppowdered sugar
- 1 tablespoonlemon juice
Instructions
- Start by making the crust for your mini cheesecakes. In a medium bowl, combine the crushed digestive or graham biscuits with melted butter and sugar. Mix well until the crumbs are evenly coated. Take 1-2 tablespoons of this mixture and press it firmly into the bottom of each cupcake liner in the muffin tin.
- Next, beat the softened cream cheese with sugar until smooth and free of lumps. Add the eggs one at a time, mixing well after each to ensure they integrate fully. Mix in the vanilla extract, lemon zest, lemon juice, and sour cream until combined.
- Prepare the raspberry mixture by mashing together the fresh raspberries with sugar and lemon juice until syrupy.
- Pour the cheesecake filling into each muffin liner over the crust and fill them about three-quarters full. Drop dollops of the raspberry mixture onto the top and swirl with a toothpick.
- Bake in the preheated oven for about 18-20 minutes, until the centers are set but still slightly wobbly. Let cool at room temperature before chilling.
- Drizzle the lemon glaze over each cheesecake once chilled and garnish with extra raspberries if desired.
Notes
Use fresh, ripe raspberries for the best flavor and color. Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Calories: Approximately 230 calories per cheesecake
- Protein: 4 g