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.
Ingredients:
¾ cup graham cracker crumbs (from 12 graham cracker sheets)
Preheat oven to 325°F. Lightly coat a 12-cup muffin tin with cooking spray.
Stir ¾ cup graham cracker crumbs, 2 tablespoons melted butter and 1 tablespoon sugar together in a medium bowl. Press about 4 teaspoons of crumb mixture into the bottom of each of the prepared cups. Bake until golden brown, about 6 minutes. Let cool at room temperature, about 5 minutes. Reduce oven temperature to 300°F.
While the crusts cool, beat 16 ounces of cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until combined, about 1 minute. Add 2 eggs, 1 at a time, beating until just incorporated after each addition, about 30 seconds. Add 2 tablespoons lemon zest and 3 tablespoons juice, 2 teaspoons vanilla and ½ teaspoon salt; beat on low speed until just combined, about 30 seconds. Fold in ¾ cup chopped raspberries until evenly distributed.
Divide the batter evenly among the cooled crusts (heaping ¼ cup each) and top with the remaining chopped raspberries (about ½ cup). Bake at 300°F 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.
