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- 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 2 large eggs - 1 cup fresh raspberries - 2 tablespoons raspberry sauce - Fresh mint leaves for garnish (optional)

Lemon Raspberry Mini Cheesecakes

Indulge in the deliciousness of Lemon Raspberry Mini Cheesecakes, a perfect sweet treat for any occasion! Bursting with creamy cheesecake, zesty lemon, and tart raspberries, these mini delights are simple to make and sure to impress. Whether you're hosting a gathering or just treating yourself, this recipe is a crowd-pleaser. Ready to whip up these tasty bites? Click through to explore the full recipe and add a touch of sweetness to your day!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

2 large eggs

1 cup fresh raspberries

2 tablespoons raspberry sauce (store-bought or homemade)

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a standard muffin tin with paper liners.

    Make the Crust: In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until well mixed.

      Form the Base: Press 1 tablespoon of the mixture firmly into the bottom of each muffin liner. Make sure the base is even and compact. Bake in the preheated oven for 5-7 minutes or until lightly golden. Remove and allow to cool slightly.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium-speed until smooth and creamy. Add 1/2 cup of sugar, lemon zest, lemon juice, and vanilla extract. Beat until combined, scraping down the sides as needed.

          Incorporate the Eggs: Add the eggs one at a time, mixing until just combined. Be careful not to overmix to keep your cheesecakes fluffy.

            Add Raspberries: Gently fold in the fresh raspberries with a spatula to avoid breaking them too much.

              Fill the Muffin Tins: Divide the cheesecake mixture evenly among the prepared muffin liners, filling each about 3/4 full.

                Bake: Bake the cheesecakes in the oven for 18-20 minutes or until the centers are just set and slightly jiggly. The edges should be firm.

                  Cool and Chill: Remove from the oven and allow to cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely. Once cool, refrigerate the mini cheesecakes for at least 4 hours or overnight.

                    Serve: Just before serving, drizzle a bit of raspberry sauce over each mini cheesecake and garnish with a fresh raspberry and mint leaf if desired.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour (plus chilling) | 12 mini cheesecakes