Cream cheese and lemon combine with raspberries and a splash of vanilla in these mini muffin-tin cheesecakes.
This easy recipe is perfect for brunch or any time you need a cute dessert to feed a crowd.
These easyMini Muffin-Tin Lemon-Raspberry Cheesecakesare perfectly portion-sized for your next brunch or gathering.
Photo: Jason Donnelly
Lightly coat a 12-cup muffin tin with cooking spray.
Press about 4 teaspoons of crumb mixture into the bottom of each of the prepared cups.
Bake until golden brown, about 6 minutes.
Jason Donnelly
Let cool at room temperature, about 5 minutes.
Reduce oven temperature to 300F.
Fold in 3/4 cup chopped raspberries until evenly distributed.
Jason Donnelly
Bake at 300F until the centers are slightly jiggly, about 25 minutes.
Let cool to room temperature in the pan on a wire rack, 30 minutes to 1 hour.
Loosely cover with plastic wrap and refrigerate until chilled, at least 1 hour or up to 24 hours.
Jason Donnelly
Try incorporating them in ourBanana Cream Pie-Inspired Overnight Oats.
They also work well as dippers for ourDark Chocolate Hummus.
Store the cheesecakes in an airtight container in the refrigerator.
Jason Donnelly
When stored properly, cheesecakes will last about 4 days without absorbing any odors from the fridge.
you might, and they should be good that way for about 6 months!
Freeze them in the muffin tin and transfer to a freezer-safe container when solid.
When you want to enjoy them, thaw them in the refrigerator.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
