Ingredients
– 1 cup graham cracker crumbs
– ¼ cup unsalted butter, melted
– 2 cups cream cheese, softened
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– Zest and juice of 2 lemons
– 1 cup heavy whipping cream
– 1 cup fresh raspberries (plus more for topping)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Muffin tin or mini cheesecake pan
– Cupcake liners (optional, for easy serving)
– Rubber spatula
– Small saucepan (if making raspberry topping)
Step-by-Step Instructions
To start, I always begin by preparing the crust, as it takes just a few minutes and sets the base for that scrumptious cheesecake. In a mixing bowl, I combine the graham cracker crumbs with the melted butter. I mix this until it resembles wet sand, then I evenly distribute it into the bottoms of my muffin tin, pressing down firmly to neatly shape the crust. The aroma of the buttery crumbs fills my kitchen—just heavenly! Now, I pop the tin into the fridge while I prepare the cheesecake filling. (See the next page below to continue steps…)