Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be made a day in advance. Just store them in the refrigerator until you are ready to serve.

What can I substitute for cream cheese?

You can use mascarpone or Greek yogurt as a cream cheese alternative for different flavors and textures.

Use Greek yogurt instead of cream cheese and skip sugar to let the natural sweetness of fruit shine.

Try using blueberries, strawberries, or shredded coconut! Almost any fresh fruit pairing works.

Store leftovers in an airtight container in the refrigerator for up to four days, without the fruit topping until ready to serve.

Scale

Cook Mode Prevent your screen from going dark

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Form the crust: Press the graham cracker mixture into the bottoms of mini cheesecake cups to create a firm base.
Make the filling: In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, fresh lemon juice, and lemon zest, mixing until the mixture is creamy.
Fold in the whipped cream: Gently fold in the whipped cream to the cream cheese mixture until fully integrated.
Assemble the cheesecakes: Spoon the cream cheese filling over the crusts in each mini cup.
Add the toppings: Strategically place fresh raspberries atop each cheesecake to add a pop of color and flavor.
Chill: Refrigerate the mini cheesecakes for at least two hours to set.
Serve and enjoy: Once chilled, they are ready to be served. Enjoy your delightful creation!

Allow enough time for the cheesecakes to chill and firm up, creating the best texture. Use room temperature ingredients for a smoother consistency.