Mini Lemon Cheesecakes with Raspberry Sauce – at only 200 calories each, this recipe yields 12 perfect little portions of cheesecake to let you indulge without a huge calorie binge.
These mini lemon cheesecakes with raspberry sauce are just the thing to serve as the finale to this week’s Valentine’s Day Dinner menu. The combination of tart lemon its bright, sweet raspberries is one of my favourite flavour marriages; I love it as much as I do lemon and blueberry.
I love this idea of making what amounts to about 1/3 of a whole, full-sized cheesecake because the real temptation with making a large dessert like that, is the leftovers. A single small slice at a family dinner is fine but unless you’re having a huge gathering, the rest is going in the fridge to tempt you for days.
Even if there are a few stragglers leftover after Valentine’s Day, treat yourself and your sweetheart to one, guilt-free, every day until they are gone. You can also pop them into the freezer for another occasion if you prefer. They freeze beautifully for a few weeks in an airtight container.
Happy Valentine’s Day! Please check out the other two courses in our Valentine’s Day Dinner Menu:
Like this recipe?
Find plenty of other delicious ideas for you and you sweetheart in our Valentine’s Day Recipes Category.
- ¾ cup graham wafer crumbs
- 2½ tbsp melted butter
- 1 tbsp sugar
- 1 cup cream cheese one 8 oz block
- ⅓ cup sugar
- zest of 1/2 lemon finely minced
- 1 tsp pure vanilla extract
- 1 egg
- ⅓ cup whipping cream unwhipped, straight from the carton.
- 1 1/2 cups raspberries fresh or frozen
- 1/4 cup sugar
- 3 tbsp water
- 1 1/2 tsp corn starch dissolved in a little cold water
Preheat oven to 300 degrees F.
Mix together the crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.
Beat the cream cheese, lemon zest, sugar and vanilla extract until smooth.
Beat in the egg until smooth.
Finally blend in the whipping cream.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
Serve with the raspberry sauce.
To your smallest saucepan add the raspberries sugar and 3 tbsp water.
Bring to a slow simmer over low heat.
You want to simmer this gently for about 10 minutes, using a rubber spatula to stir. A very gentle hand is needed here both with the simmering and the stirring so that the raspberries do not break down.
Dissolve the corn starch in only enough water to get it to a liquid state.
Pour into the simmering raspberries, stirring gently until the mixture is thickened, about another minute.
Remove from the heat and allow the sauce to cool to room temperature.