Mini Cheesecakes with Fresh Raspberry Syrup
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Crust:
  • ⅔ cup graham cracker crumbs
  • 1½ Tbs. sugar
  • 3 Tbs. unsalted butter, melted
  • Pinch of salt
  • Filling
  • 2- 8oz packages cream cheese, softened
  • 1 /2 cup sugar
  • 1 tsp pure vanilla extract
  • 2 large Eggland’s Best eggs
  • ¼ cup sour cream, room temperature
  • 2 tsp lemon zest
  • Pinch of salt
  • .
  • Topping:
  • 2 pints raspberries
  • ¼ cup sugar
  • 1 tablespoon fresh lemon juice
  1. Preheat your oven to 325° F. Line a muffin tin with 12 liners and set aside.
  2. Make the crust: Combine the graham crumbs, 1½ tablespoons of sugar and melted butter in a bowl.
  3. Divide the mixture evenly among the muffin liners and press down with the back of a spoon until you form the base. Set aside.
  4. To make the filling: Place ½ cup of sugar and the lemon zest into a small bowl and rub together with your clean fingers, until fragrant and slightly damp. Set aside.
  5. Place the softened cream cheese in a large bowl and beat on medium low with a hand mixer until creamy and smooth, about 1-2 minutes. Add the lemon-sugar mixture, salt and vanilla. Mix with hand mixer until thoroughly combined.
  6. Add eggs, one at a time, with the mixer on low, beating well after each addition. Scrape as needed. Add the sour cream and mix until incorporated. Give the bowl one last scrape to be sure the ingredients are thoroughly combined.
  7. Spoon the mixture evenly into the muffin tins over the graham cracker crust.
  8. Bake for 18-20 minutes or until centers are almost set. The cheesecakes will rise during baking and may crack a bit. Don’t worry. As the cool down, the centers will begin to sink, this is normal.
  9. Let the mini cheesecakes cool INSIDE the muffin tin. I put some foil over the muffin tin and set inside my fridge overnight. Do not remove them from the tin until they have cooled in the fridge for at least 2 hours.
  10. Once cooled, remove from tin and peel off liners. You can eat them as is or add a topping. I chose to make a raspberry syrup from mine as the lemon zest inside the cheesecake goes wonderfully with raspberries.
  11. Combine raspberries, sugar and lemon juice in a saucepan. Cook until raspberries are broken down, about 10 minutes. remove from heat and strain through a chinois to eliminate seeds.
  12. Pour over cooled mini cheesecake and enjoy!
Recipe by Simply Real Moms at