Easy Mini Lemon and Raspberry Cheesecakes

My Mini Lemon and Raspberry Cheesecakes are absolutely irresistible little treats that bring sunshine to any table.

You’ll fall in love with their creamy texture, bright citrus flavor, and gorgeous berry swirls that make every bite feel like pure bliss in your mouth.

Why These Mini Cheesecakes Always Brighten My Day

What makes my mini cheesecakes so special is their perfect balance of tangy lemon and sweet raspberry flavors.

I adore how they’re individually portioned – no slicing required!

You can make them ahead for parties, and they always impress guests with their elegant presentation and restaurant-quality taste.

Ingredients You Need for Mini Lemon and Raspberry Cheesecakes

For the Crust:

• 1½ cups graham cracker crumbs (about 12 crackers) – I prefer honey graham crackers for extra sweetness
• 4 tablespoons melted butter – Use unsalted butter for best flavor control
• 2 tablespoons granulated sugar – This adds just the right amount of sweetness to balance the tang

For the Cheesecake Filling:

• 16 oz cream cheese (2 blocks) – Make sure it’s completely softened at room temperature
• ½ cup granulated sugar – You can substitute with powdered sugar for ultra-smooth texture
• 2 large eggs – Room temperature eggs blend more easily
• ¼ cup sour cream – This creates that perfect tangy richness
• 2 tablespoons fresh lemon juice – Always use fresh, never bottled
• 1 tablespoon lemon zest – The oils from the zest add incredible flavor depth

For the Raspberry Swirl:

• 1 cup fresh raspberries – Frozen work too, just thaw and drain first
• 3 tablespoons sugar – Adjust based on your berries’ natural sweetness
• 1 tablespoon lemon juice – This brightens the berry flavor beautifully

This Mini Lemon and Raspberry Cheesecakes recipe always brings a smile to my face, just like my No-Bake Mini Cranberry Cheesecake Tarts and Funnel Cake Bites with Strawberry Sauce.

How to Make Mini Lemon and Raspberry Cheesecakes

Step 1: Prepare Your Pan and Oven Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. I always spray the liners lightly with cooking spray – trust me, this makes removal so much easier later!

Step 2: Make the Crust In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture feels like wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin cup. I use the bottom of a small glass to get them perfectly compact.

Step 3: Create the Raspberry Puree Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring frequently, until the berries break down and the mixture thickens. Strain through a fine-mesh sieve, pressing the solids to extract maximum flavor. You should have about ¼ cup of smooth puree.

Step 4: Make the Cheesecake Filling Beat the softened cream cheese with an electric mixer until completely smooth – no lumps allowed! Gradually add sugar, beating until fluffy. Add eggs one at a time, mixing just until combined. Fold in sour cream, lemon juice, and lemon zest until perfectly incorporated.

Step 5: Assemble and Swirl Divide the cheesecake batter evenly among the muffin cups, filling each about ¾ full. Drop small spoonfuls of raspberry puree on top of each cheesecake. Use a toothpick to create beautiful swirl patterns – don’t overmix or you’ll lose the pretty marbled effect.

Step 6: Bake to Perfection Bake for 18-22 minutes, until the centers are almost set but still slightly jiggly. The tops should look matte, not glossy. Cool completely in the pan, then refrigerate for at least 4 hours or overnight.

My Key Tips for Perfect Mini Lemon and Raspberry Cheesecakes

My biggest secret? Room temperature ingredients are everything – they blend beautifully without overmixing. Don’t skip the sour cream; it prevents cracking and adds incredible richness.

When making your raspberry swirl, strain out the seeds for the smoothest texture.

I always make an extra batch of puree because it’s amazing drizzled over the finished cheesecakes too!

How I Love to Serve Mini Lemon and Raspberry Cheesecakes

I love serving my mini lemon raspberry cheesecakes at spring brunches, summer barbecues, or as elegant dinner party desserts.

They’re perfect with a cup of coffee in the afternoon or paired with champagne for special celebrations. My family adores them topped with fresh berries and a light dusting of powdered sugar.

You can also drizzle extra raspberry puree around the plate for a restaurant-worthy presentation.

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Can I make Mini Lemon and Raspberry Cheesecakes ahead of time?

I actually prefer making them a day ahead – the flavors meld beautifully overnight. You can store them covered in the refrigerator for up to 4 days.

What if I don’t have a muffin tin?

You can use individual ramekins or even make one large cheesecake in a 9-inch springform pan.

Just adjust your baking time to 45-50 minutes for a full-size version.

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Can I freeze these mini cheesecakes?

Yes! Wrap them individually in plastic wrap after they’re completely set. They’ll keep frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

My cheesecakes cracked, what went wrong?

Cracking usually happens from overbaking or temperature shock.

Make sure your oven isn’t running hot, and cool them gradually. My sour cream addition helps prevent this issue!

Can I use other berries instead of raspberries?

Definitely! Strawberries, blueberries, or blackberries all work wonderfully. Just adjust the sugar in your puree based on the fruit’s natural sweetness.