Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup raspberry jam
- Fresh raspberries for garnish
Instructions
1. Prepare the Crust:
- Mix graham cracker crumbs and melted butter, then press into the bottom of 12 lined muffin cups.
- In a large bowl, beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Divide the filling evenly among the muffin cups, smoothing the tops.
- Refrigerate for at least 4 hours or until set.
- Top each cheesecake with raspberry jam and fresh raspberries before serving.
Notes
You can customize the seasonings to taste.