Equipment
Method
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until it resembles wet sand; press into a mini cheesecake pan or muffin liners and chill.
- In a large bowl, beat softened cream cheese until smooth; add sugar, vanilla, lemon zest, and juice, and mix until combined.
- In a separate bowl, whip heavy cream until stiff peaks form; fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no streaks remain.
- Spoon half of the cheesecake filling onto chilled crusts, add a dollop of raspberry jam, then top with remaining filling and smooth the tops.
- Chill for at least 4 hours or overnight until set; garnish with fresh raspberries and a twist of lemon before serving.
Nutrition
Calories: 160kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 120mgPotassium: 80mgFiber: 0.5gSugar: 10gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 2mg
Notes
These mini cheesecakes are easy to customize with different fruit jams. If you don't have graham crackers, digestive biscuits or vanilla wafers work well too. For the best texture, use full-fat brick cream cheese and ensure it is softened before mixing. Let cheesecakes chill overnight for the best flavor. Store any leftovers in the fridge for 3-4 days or freeze for up to 2 months without the garnish. Always add fresh fruit just before serving for the best presentation!
Tried this recipe?Let us know how it was!