Mini Muffin-Tin Lemon-Raspberry Cheesecake


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.

a recipe photo of the Mini Muffin Tin Lemon-Raspberry Cheesecake
Photo: Jason Donnelly
Active Time:
25 mins
Total Time:
2 hrs 20 mins
Nutrition Profile:


  • ¾ cup graham cracker crumbs (from 12 graham cracker sheets)

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon granulated sugar plus 1 cup, divided

  • 2 (8 ounce) packages cream cheese, softened

  • 2 large eggs, at room temperature

  • 2 tablespoons grated lemon zest

  • 3 tablespoons lemon juice

  • 2 teaspoons vanilla extract

  • ½ teaspoon salt

  • 6 ounces fresh raspberries (about 1 1/4 cups), roughly chopped, divided


  1. Preheat oven to 325°F. Lightly coat a 12-cup muffin tin with cooking spray.

  2. Stir graham cracker crumbs, 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.

  3. While the crusts cool, beat 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 eggs, 1 at a time, beating until just incorporated after each addition, about 30 seconds. Add lemon zest and juice, vanilla and salt; beat on low speed until just combined, about 30 seconds. Fold in 3/4 cup chopped raspberries until evenly distributed.

  4. Divide the batter evenly among the cooled crusts (heaping 1/4 cup each) and top with the remaining chopped raspberries (about 1/2 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.

To make ahead

Refrigerate for up to 1 day in the muffin tin covered with plastic wrap or an airtight container.

Nutrition Facts (per serving)

268 Calories
17g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 cheesecake
Calories 268
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 22g
Added Sugars 18g 36%
Protein 4g 8%
Total Fat 17g 22%
Saturated Fat 9g 45%
Cholesterol 74mg 25%
Vitamin A 530IU 11%
Vitamin C 7mg 8%
Vitamin D 7IU 2%
Vitamin E 1mg 4%
Folate 20mcg 5%
Vitamin K 3mcg 3%
Sodium 257mg 11%
Calcium 52mg 4%
Iron 1mg 6%
Magnesium 11mg 3%
Potassium 101mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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