Servings: 12 people
Calories: 190kcal
Cost: $15
Equipment
- Mini cheesecake molds
- Mixing bowls
- Mixing spoon
- Electric mixer or stand mixer
- Whisk for whipping cream
- Piping bag (optional)
Ingredients
- 1 cup graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy cream
- 1 cup raspberry preserves
- q.s. fresh raspberries and lemon twists for garnish
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined; press into mini cheesecake molds and refrigerate for 15 minutes.
- Beat cream cheese in a large bowl until smooth, then gradually add ½ cup of sugar, vanilla extract, lemon zest, and lemon juice; beat until well incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form; gently fold into cream cheese mixture until no streaks remain.
- Spoon cream cheese mixture onto chilled crusts, smoothing the surface with a spatula; return to refrigerator to set for at least 4 hours, preferably overnight.
- Once set, remove cheesecakes from molds; top each with a dollop of raspberry preserves and garnish with fresh raspberries and lemon twists.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 190kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.5mg
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