Next, in a mixing bowl, I beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. I always take my time with this part because I want to ensure there are no lumps—nobody enjoys a chunky cheesecake! Once it’s well blended, I add in the fresh lemon zest and juice, mixing until fully combined. The fresh lemon fragrance is invigorating, and it’s at this point that I can hardly wait to taste it! Then, I whip the heavy cream in a separate bowl until soft peaks form, and gently fold this into my cheesecake mixture for a fluffy texture.
Once your mixture is ready, it’s time to spoon it over the chilled crusts. I use a rubber spatula to fill each cup generously. After that, I usually garnish each one with fresh raspberries, allowing them to nestle into the top of the cheesecake filling. Finally, I cover the mini cheesecakes with plastic wrap and place them in the fridge for about four hours or overnight. I love knowing they’re waiting for me when I’m ready to serve!
When they’re set, I carefully peel back the plastic wrap, and the sight of these delectable little cheesecakes truly makes my heart flutter. The vibrant colors of the raspberries against the creamy filling are just so inviting. If I’m feeling extra fancy, I might add a dusting of powdered sugar for presentation. They are absolutely ready to serve and enjoy!
Pro Tips for Best Results
When making this recipe, I always recommend using full-fat cream cheese. I tested the recipe with reduced-fat options, but trust me, the flavor and texture just don’t compare! The richness of full-fat cream cheese creates that velvety-smooth consistency that we all crave in a cheesecake.
Another tip is to let your cream cheese sit out at room temperature for about an hour before mixing. It makes a world of difference and helps to avoid any lumps in your filling. I once forgot this step and ended up with a bumpy texture, which was a bummer.
Lastly, I like to whip the heavy cream to just soft peaks—over-whipping can turn it grainy, and that’s not very pleasant. Once you achieve that perfect whipped cream, gently fold it into the cream cheese mixture for the best light and airy result.
Common Mistakes to Avoid
One common mistake I made early on was not pressing the crust mixture firmly enough into the mini cheesecake cups. I learned the hard way that a crumbly crust doesn’t cut neatly and falls apart easily. Now I make sure to use the back of a measuring spoon to compact it! (See the next page below to continue…)