We’re heading into baby shower season, and we have the perfect treat to build your entire party around!
Studio 5 Contributor Becky Low shares her recipe for Raspberry Lemonade Mini Cheescakes.
Raspberry Lemonade Mini Cheesecakes
1 ¼ cups crumb crust (see below)*
2 packages (8-oz each) cream cheese, softened
⅔ cup sugar
2 large eggs
¼ cup sour cream
3 tablespoons cream
1 fresh lemon
1 teaspoon lemon extract, optional
2 cups raspberry puree or topping **
garnish – fresh raspberries, lemon curls, mint leaves
Preheat oven to 350 degrees. Line standard 12 cup muffin tin with cupcake papers.
Prepare crumb crust, press equal amounts in the bottom of 12 prepared muffin cups.
Bake 5 minutes. Remove from oven and reduce heat to 325 degrees.
Beat together cream cheese and sugar until smooth; add eggs and beat; stir in sour
cream, the cream, zest from 1-lemon, 2-tablespoons fresh lemon juice and optional
lemon extract. Divide evenly among prepared muffin tin cups; tamp muffin tin to settle
batter into cups; bake 20-25 minutes or until center slightly jiggles. Remove from oven
and cool to room temperature, then refrigerate. To serve, top with raspberry puree;
garnish with fresh raspberries, lemon curls and mint leaves. Serves 12
Dainty cheesecakes perfect for spring parties! Makes 12
* Crumb crust: mix together 1 ¼-cups crushed graham crackers or vanilla wafer cookies
with 2-tablespoons melted butter and 1-tablespoon sugar.
** Raspberry Puree: Crush 12-oz cup washed fresh raspberries, mix with 1-cup
raspberry pie filling and 2-teaspoons fresh lemon juice.
For delicious dairy recipes and nutrition information go to
dairycouncilutnv.com or on
For nutrition research go to nationaldairycounvil.org.