Mini Raspberry Cheesecakes

Mini Raspberry Cheesecakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    minature


Ingredients

  • 1

    cup graham cracker crumbs

  • 1

    cup sugar, divided

  • ¼

    cup butter, melted

  • 2

    (8-ounce) packages cream cheese, softened

  • 1

    teaspoon lemon zest

  • 1

    tablespoon lemon juice

  • 2

    large eggs

  • 2

    tablespoons seedless raspberry jam

Directions

Preheat oven to 350°. Stir together graham cracker crumbs, 2 tablespoons sugar, and butter. Press mixture into bottom of 20 (2-inch) miniature cheesecake pans. Bake for 6 to 7 minutes or until golden. Remove from oven. Reduce oven temperature to 325°. In a large bowl, beat cream cheese at medium speed with a mixer until smooth. Beat in zest, lemon juice, and remaining sugar. Add eggs, one at a time, beating well after each addition. Spoon batter into prepared crusts. Swirl ¼ teaspoon raspberry jam into each cheesecake. Bake for 15 minutes or until set. Cool in pans on wire racks for 2 hours. Cover loosely, and chill for at least 2 hours before removing from pans.


Nutrition

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