Mini Lemon Raspberry Cheesecakes🍋🍓🍰
Try this delicious treat for your Thanksgiving or Christmas holiday dinner. Your family and friends will forever remember this tangy and sweet mouth explosion (pause🤭).
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tablespoons sugar
16 oz cream cheese, softened
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup heavy whipping cream
1 cup raspberry jam
Fresh raspberries and lemon twists for garnish
Method
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottoms of mini cheesecake molds or muffin tins to form the crust. Refrigerate for 15 minutes.
In a large bowl, beat the cream cheese until smooth. Add ½ cup of sugar, vanilla extract, lemon zest, and lemon juice, and beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add raspberry jam in the middle - make sure it’s thicker type.
Spoon the cream cheese mixture onto the prepared crusts, smoothing the tops with a spatula.
Refrigerate the cheesecakes for at least 4 hours, or until set.
Once set, spread raspberry jam over the top of each cheesecake.
Garnish with fresh raspberries and lemon twists before serving.🧁🧁