If you’re in search of a delightful holiday dessert that combines the tart brightness of lemon with the sweet tanginess of raspberries, look no further than these Rustic Christmas Mini Lemon Raspberry Cheesecakes with Raspberry Swirls and Lemon Glaze. These mini cheesecakes are a perfect addition to your holiday celebrations, bringing joy and flavor that everyone will love. Not only do they look stunning, but they also offer a burst of taste that perfectly balances creaminess and sweetness.
With a crumbly biscuit base, a luscious cream cheese filling, and a vibrant raspberry swirl, these mini cheesecakes are both visually appealing and delicious. They are easy to make, allowing you to spend less time in the kitchen and more time enjoying the festivities with your loved ones. Plus, they can be prepared in advance, which is always a plus when planning for holiday gatherings. The lemon glaze adds a refreshing finish that makes these cheesecakes irresistible!
Why You’ll Love This Rustic Christmas Mini Lemon Raspberry Cheesecakes
- Flavor Fusion: The combination of creamy cheesecake with zesty lemon and sweet raspberries creates a delightful flavor experience.
- Perfect Portions: Mini cheesecakes are ideal for parties, making them easy to serve and enjoy without the mess.
- Simple to Make: Most of the preparation can be done in under an hour, making them a quick and easy holiday treat.
- Gorgeous Presentation: The vibrant raspberry swirls and the glossy lemon glaze make these cheesecakes visually appealing.
- Makes Ahead: These cheesecakes can be made in advance and chilled, perfect for busy holiday schedules.
Preparation Phase & Tools to Use
Before diving into making these delightful mini cheesecakes, it’s essential to prepare your kitchen and gather the right tools to ensure a seamless cooking experience. Start by preheating your oven to 325°F (160°C) and lining a muffin tin with paper liners. This will prevent the cheesecakes from sticking and will make it easier to remove them once they are set.
You’ll need a few essential tools: a mixing bowl for combining the ingredients, a hand mixer or stand mixer for beating the cream cheese, and a medium-sized bowl for preparing the raspberry swirl. A toothpick or skewer will help you create those beautiful swirls in the cheesecake filling. Having everything ready will greatly enhance your efficiency and success in making these treats!
Ingredients
- Crust:
- 1 ½ cups crushed digestive or graham biscuits
- 6 tablespoons melted butter
- 2 tablespoons sugar
- Cheesecake Filling:
- 450g cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ cup sour cream
- Raspberry Swirl:
- ½ cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Lemon Glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Step 1: Prepare Your Crust
Start by making the crust for your mini cheesecakes. In a medium bowl, combine the crushed digestive or graham biscuits with melted butter and sugar. Mix well until the crumbs are evenly coated. This mixture creates a buttery crust that will hold your cheesecake filling. Once mixed, take 1-2 tablespoons of this mixture and press it firmly into the bottom of each cupcake liner in the muffin tin, creating a solid base for your cheesecakes.
Step 2: Make the Cheesecake Filling
Next, you’ll prepare the creamy cheesecake filling. In a large mixing bowl, beat the softened cream cheese with sugar until the mixture is smooth and free of lumps. This is crucial for the creamy texture of your cheesecake. Add the eggs one at a time, mixing well after each addition to ensure they integrate fully. Then, mix in the vanilla extract, lemon zest, lemon juice, and sour cream until everything is combined, creating a luscious batter that is rich and flavorful.
Step 3: Create the Raspberry Swirl
To add a beautiful swirl to your cheesecakes, prepare the raspberry mixture. In a small bowl, mash together the fresh raspberries with sugar and lemon juice until it reaches a syrupy consistency. This will add a sweet and tart burst to your cheesecakes, enhancing the flavors.
Step 4: Assemble and Bake
Now it’s time to assemble your cheesecakes! Pour the cheesecake filling into each muffin liner over the crust, filling them about three-quarters of the way full. Then, take the raspberry mixture and drop small dollops onto the top of the cheesecake batter. Using a toothpick, gently swirl the raspberry mixture into the cheesecake filling, creating a marbled effect. Be careful not to over-mix; you want to showcase those beautiful raspberry swirls. Bake in the preheated oven for about 18-20 minutes, or until the centers are set but still slightly wobbly. This is vital to prevent overbaking and ensure a creamy texture.
Step 5: Cool and Glaze
Once baked, let the cheesecakes cool completely at room temperature. For best results, transfer them to the refrigerator to chill for a couple of hours. While they are chilling, prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth. Once the cheesecakes are chilled, drizzle the lemon glaze over each one to add a final touch of sweetness. Garnish with extra raspberries if desired.
Variations
- Protein: For a richer cheesecake, add an extra egg yolk to the filling.
- Vegetables: Consider incorporating some finely grated carrot or zucchini for added texture.
- Spices: Adding a pinch of cinnamon or nutmeg could enhance the flavor profile.
Cooking Notes
- Be sure to use room temperature cream cheese for a smoother filling.
- Do not open the oven door while baking to maintain consistent heat.
- Cool cheesecakes at room temperature for at least 30 minutes before chilling.
Serving Suggestions
- Serve these mini cheesecakes on a festive platter during holiday gatherings.
- Pair with whipped cream for an extra indulgence.
Tips
- Use fresh, ripe raspberries for the best flavor and color.
- For a more intense lemon flavor, add more lemon zest to the filling.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including chilling time)
Nutritional Information
- Calories: Approximately 230 calories per cheesecake
- Protein: 4g
- Sodium: 200mg
FAQs
Can I freeze these mini cheesecakes?
Yes! These mini cheesecakes can be frozen. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn. They will keep well in the freezer for up to 2 months.
What can I substitute for cream cheese?
You may use mascarpone or a dairy-free cream cheese alternative for a different creaminess without dairy.
How can I adjust the sweetness of the filling?
If you prefer a less sweet cheesecake, you can reduce the sugar in the filling by up to ¼ cup.
Can I use frozen raspberries instead of fresh?
Yes, but make sure to thaw and drain any excess liquid from frozen raspberries before using them in your swirl.
Conclusion
These Rustic Christmas Mini Lemon Raspberry Cheesecakes with Raspberry Swirls and Lemon Glaze embody what a holiday dessert should be: elegant, delicious, and satisfying. With their vibrant colors, unique flavors, and rich creaminess, they are sure to be a hit at your gatherings. Not only are they delightful to eat, but they also offer an opportunity for fun presentation. Encourage your friends and family to try their hand at making these delectable treats, and don’t forget to experiment with different variations! Share your results and thoughts in the comments below. Enjoy the season of giving and sweet treats!
Print
Rustic Christmas Mini Lemon Raspberry Cheesecakes
- Total Time: 2 hours (including chilling time)
- Yield: 12 servings 1x
Description
A delightful holiday dessert that combines the tart brightness of lemon with the sweet tanginess of raspberries.
Ingredients
- Crust:
- 1 ½ cups crushed digestive or graham biscuits
- 6 tablespoons melted butter
- 2 tablespoons sugar
- Cheesecake Filling:
- 450g cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ cup sour cream
- Raspberry Swirl:
- ½ cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Lemon Glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Start by making the crust for your mini cheesecakes. In a medium bowl, combine the crushed digestive or graham biscuits with melted butter and sugar. Mix well until the crumbs are evenly coated. Take 1-2 tablespoons of this mixture and press it firmly into the bottom of each cupcake liner in the muffin tin.
- Next, beat the softened cream cheese with sugar until smooth and free of lumps. Add the eggs one at a time, mixing well after each to ensure they integrate fully. Mix in the vanilla extract, lemon zest, lemon juice, and sour cream until combined.
- Prepare the raspberry mixture by mashing together the fresh raspberries with sugar and lemon juice until syrupy.
- Pour the cheesecake filling into each muffin liner over the crust and fill them about three-quarters full. Drop dollops of the raspberry mixture onto the top and swirl with a toothpick.
- Bake in the preheated oven for about 18-20 minutes, until the centers are set but still slightly wobbly. Let cool at room temperature before chilling.
- Drizzle the lemon glaze over each cheesecake once chilled and garnish with extra raspberries if desired.
Notes
Use fresh, ripe raspberries for the best flavor and color. Keep leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 230 calories per cheesecake
- Sodium: 200 mg
- Protein: 4 g