This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Mini Lemon Cheesecakes with a homemade Raspberry Puree swirled into the top. Enjoy 1, or 5 (I won’t tell!). Great for making ahead!
If you’ve been around this blog for any length of time, then you’ll know that cheesecake and I are in committed relationship. I don’t think I’ve ever met one I didn’t like, and I’ve certainly never made one that I didn’t love.
Aren’t you lucky that I just share them allll with you? I mean the recipes. Not the mini cheesecake. I’m not THAT kind. My neighbors regularly receive gifts of baked goods on days I test recipes for the blog, but… um, not usually my cheesecake recipe testing results… I’d like to be ashamed, but…. I’M IN LOVE, OKAY?
They don’t take terribly long to make, so you could do some different types – a batch with different berries (blueberry, strawberry, blackberry), or maybe a ganache swirl and make a dessert platter for guests! I recommend trying any of the ones I have listed below for you.
Could you invite me over, though?
The fact that they’re tiny, means if you have more willpower than us, you have portion control with these mini lemon cheesecakes. I made these just on a lark, no special occasion, and kept them in the fridge. Planning to maybe eat one for dessert after dinner each night. Well, I.. uh….might have eaten the entire batch in just a couple of days.
Whatever. They have eggs and fruit in them, they’re practically BREAKFAST, right? That’s my story. That’s what I’m rolling with.
Use a mini cheesecake pan for this recipe:
You CAN use a mini muffin pan, but I would recommend using liners, or you won’t be able to get them out. If you want them pretty like mine, I use this Mini Cheesecake Pan
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Raspberries. Fresh or frozen, it makes zero difference for the puree.
- Sugar. Plain white sugar (we use this in the puree AND the cheesecake).
- Vanilla Wafer Cookies. You’ll need 48 mini ones, or 24 regular sized wafer cookies.
- Butter. I use salted butter.
- Cream Cheese. Use full fat, the reduced fat one will work, but won’t taste as good.
- Cornstarch. This is used for thickening the pudding.
- Lemon Zest. This gives it that yummy lemon flavor!
- Eggs. Large ones! This is what makes the cheesecake set.
- Salt. I use kosher salt. Salt intensifies food’s other flavors. it’s not just for savory dishes!
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Place the raspberries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
- Puree in a blender or food processor, and cool (pureeing is optional).
- Preheat the oven to 325F
- In a food processor, crush the cookies until they are fine crumbs. Add the melted butter and pulse a few times until combined.
- Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress.
- Bake for 10-12 minutes, remove from the oven and cool.
- In a stand mixer, add cream cheese, sugar, cornstarch and lemon zest and beat until smooth.
- Add the eggs, one at a time, beating in between additions (scrape down sides if you need to).
- Stir in the salt.
- Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
- Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.
- Bake for 20 minutes, or until set around the edges.
- Cool, then refrigerate for 4 hours before unmolding from the pans.
- Devour.
More Cheesecake Recipes to love
- Banana Cream Cheesecake
- Triple Chocolate Cheesecake
- Toffee Caramel Cheesecake
- Classic Cheesecake Recipe (from Sally’s Baking Addiction)
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Mini Lemon Cheesecakes with Berry Swirl
Recommended Equipment
Ingredients
- 4 oz fresh or frozen raspberries
- 2 Tbs granulated white sugar
- 48 mini vanilla wafer cookies ((or 24 regular size))
- 3 Tbs butter (, melted)
- 1 lb cream cheese (, softened)
- 3/4 cup granulated white sugar
- 1 tablespoon cornstarch
- 2 tsp lemon zest
- 3 eggs
- pinch of salt
Instructions
- Place the raspberries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
- Puree in a blender or food processor, and cool (pureeing is optional).
- Preheat the oven to 325F
- In a food processor, crush the cookies until they are fine crumbs. Add the melted butter and pulse a few times until combined.
- Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress.
- Bake for 10-12 minutes, remove from the oven and cool.
- In a stand mixer, add cream cheese, sugar, cornstarch and lemon zest and beat until smooth.
- Add the eggs, one at a time, beating in between additions (scrape down sides if you need to).
- Stir in the salt.
- Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
- Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.
- Bake for 20 minutes, or until set around the edges.
- Cool, then refrigerate for 4 hours before unmolding from the pans.
- Devour.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Mike Sr says
Hi there! In your recipe you list 48 mini vanilla wafer cookies (or 24 regular size). I was not aware that they come in 2 different sizes, I always see (and have) one size which are Nabisco Nilla wafers and come in a yellow 11oz box. Are those considered the regular or the mini ones you are referring to?
Kylee says
the mini wafers are marked as such. The ones you get in the box are considered regular.
Allison says
Do these freeze well? I need to make dessert for a large gathering so I’d be nice to make ahead and freeze until needed.
Kylee says
You know, I’ve never frozen these – but I think they’d be okay!
Shirley Sewell says
Cheesecake: To Die For Triple Chocolate Chocolate Rules
This would be a good one, I know everybody does chocolate.
You can never have too much chocolate
Love your recipes Keep cooking
Bunny says
I bake mine in muffin paper liners. For Venetian Desserts they are easy for guests to take, no tongs needed. And it helps keep them moist until delivery.
Sharon says
They’re about to become my new breakfast food!! Mmmmm……Thanks for sharing Kylee!!
Kate says
Definitely a breakfast food.