Mini Lemon & Raspberry Cheesecakes!

Mini lemon & raspberry cheesecakes with a biscuit base, lemon and raspberry cheesecake filling and even more delicious!

When I say that these cheesecakes are basically just summer in a individual mini form I am not lying… These little cheesecake nuggets are sweet, fun, easy to make and incredibly moreish and I am utterly in love! 

Biscuit Base

A biscuit base for a cheesecake like this is so simple to make, and I’ve used it many many times before as you will all know. 

My go-to biscuit for a cheesecake base is a digestive because I just love them, but so many other biscuits also work. A delicious flavour you can add to a cheesecake like this is ginger with gingernuts, or you could go completely mad and use Oreos or even custard creams. 

Generally when I use digestives I use a 2:1 ratio of biscuits to butter but sometimes you do need less butter depending on what biscuit. Shortbread, filled biscu8its like oreos, chocolate covered biscuits etc need about 2/3 of the amount otherwise the biscuit mix will be too wet.

Lemon & Raspberry

So obviously the theme of the recipe is lemon and raspberry and its one of the lightest and fruitiest ways to enjoy a cheesecake and I am obsessed. The sharpness of the lemon and raspberry also brings a sweetness and it’s just a glorious combination. 

I tend to use lemon extract in bakes because its easy, there’s no fruit going to waste, and a bottle of extract lasts for ages… but lemon zest and juice works really well as well. You can do either, and results are the same! However, if you want it extra lemony, use all three! 

For the raspberries I tend to use fresh raspberries because frozen raspberries will often produce liquid once they have thawed, and this can prevent the cheesecakes from setting. You can thaw frozen raspberries, remove the excess liquid and then use them – but I would still say fresh is best. 

I also, as always, use freeze dried raspberries because they are tasty, and beautiful to decorate with. 

Cheesecake Filling

The cheesecake itself is similar to all no-bake cheesecakes I write about as it has to be – only full fat ingredients, and fairly simple ingredients at that. A full fat cream cheese, sugar and double cream create a really basic cheesecake, and then you can mix up the flavours; the lemon and raspberry! 

I tend to use any full-fat soft cream cheese, but some can have more excess liquid floating in the packet which you need to remove. You can also use a full-fat mascarpone if you fancied something sweeter and less tart, and this work incredibly well, also. 

I live in the UK so I use double cream, but you basically need the fattest liquid cream that there is in your area. I tend to add the liquid cream into the mix and whip it until its thick, but you can definitely whip the cream separately to stiff peaks and fold through the mixture if you prefer. 

Baking Tin

As this is a mini cheesecake recipe, I use the same tin as always – this 12 hole mini cake tin. I find this tin is one of the easiest things to use as it has strange edges, and is the perfect size for the amount of ingredients. Some 12-hole cake tins can vary in size so be careful, but as they are no-bake it doesn’t really cause a problem for these cheesecakes. 

I don’t tend to line the tin because it would be too annoyingly to cut out so many small circles, but you 100% can if you wish! I find the non-stick part of the tin makes it super easy to get the cheesecakes in and out and off the base. Also, top tip, you can freeze the mini cheesecakes for 30-60 minutes before removing just to make it a smidge easier. 

Decoration

For desserts like these mini lemon & raspberry cheesecakes its so easy to decorate them however you fancy. I know mine look a bit fancy, but honestly the decoration is so simple and I love it! A little swirl of freshly whipped cream, some fresh raspberries, freeze dried raspberries and lemon zest just look stunning! 

I always tend to use cream that I have whipped to soft peaks myself as the UHT squirty cream deflates after minutes as it’s not designed for this sort of thing, but if you are serving them immediately then it is totally fine!

Tips & Tricks

These delicious mini lemon & raspberry cheesecakes are really quick to make, but yes you have to wait for them to set. Luckily as they are individual they set far quicker than the larger counterpart cheesecakes such as my regular lemon and raspberry cheesecake! 

If you want to make any other mini cheesecakes you can use this post as inspiration, or my mini chocolate orange cheesecakes or my mini easter cheesecakes. 

For this recipe I use:

• This cake tin
• This lemon extract if I use it
• These freeze dried raspberries 

Mini Lemon & Raspberry Cheesecakes!

Mini lemon & raspberry cheesecakes with a biscuit base, lemon and raspberry cheesecake filling and even more delicious!

Print Pin Rate

Category: Dessert

Type: Cheesecake

Keyword: Lemon, Raspberry

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Setting Time: 4 hours hours

Total Time: 4 hours hours 45 minutes minutes

Servings: 12 Cheesecakes

Author: Jane's Patisserie

Ingredients

Biscuit Base

• 200 g digestives
• 100 g unsalted butter (melted)

Cheesecake Filling

• 300 g full-fat soft cream cheese/mascarpone (room temp)
• 50 g icing sugar
• 150 ml double cream
• 1 tsp lemon extract or (zest & juice of half a lemon)
• 200 g raspberries

Decoration

• 125 ml double cream
• 1 tbsp icing sugar
• lemon zest
• 150 g raspberries
• freeze dried raspberries

Grams - Ounces

Instructions

For the Biscuit Bases

• Blitz the biscuits in a food processor and mix the biscuits with the melted butter. 
• If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon. 

For the Cheesecake Filling

• In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and lemon extract until smooth.
• Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
• Fold through the raspberries!
• Pour/spoon the mixture between the 12 cheesecakes and smooth over.
• Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.

For the Decoration

• Carefully remove the cheesecakes from the tin.
• Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes. 
• Sprinkle over some grated lemon zest, raspberries and freeze dried raspberries.

Notes

• These will last in the fridge for 3 days once made. 
• I use this mini cake mould for this recipe - You can serve the cheesecakes into small ramekins, or glasses instead though!
• You can use cupcake cases, but they can be hard to get the cheesecakes out of. 
• I use this food processor when making my biscuit bases!
• I used this electric hand whisk to make the recipe! 
• You can use ANY Easter Chocolates you want in the cheesecakes! I use a mixture of anything and everything!! 

Find my other recipes on my Recipes Page!

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