Lemon Raspberry Crème Brûlée Cheesecakes
Lemon Raspberry Crème Brûlée Cheesecakes
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Raspberry Topping
- 1 cup fresh raspberries
- 1 tablespoon granulated sugar
For the Crème Brûlée Topping
- 4 tablespoons granulated sugar
Instructions
- 1
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the muffin cups, pressing firmly into the bottom of each liner to form the crust.
⏱️ 5 min
- 3
In a large bowl, beat softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the eggs one at a time, mixing until just combined after each addition. Do not overmix.
⏱️ 2 min
- 5
Stir in the lemon zest, fresh lemon juice, heavy cream, and vanilla extract until fully incorporated.
⏱️ 2 min
- 6
Divide the cheesecake filling evenly over the graham cracker crusts in the muffin tin.
⏱️ 3 min
- 7
Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Remove from oven and let cool completely on a wire rack.
⏱️ 25 min•🌡️ 325
- 8
While cheesecakes cool, prepare the raspberry topping. In a small saucepan, combine fresh raspberries and 1 tablespoon granulated sugar. Cook over medium-low heat, stirring occasionally, until raspberries break down and form a sauce, about 5-7 minutes. Mash gently with a fork if desired. Let cool.
⏱️ 7 min
- 9
Once cheesecakes are completely cool, spoon a small amount of raspberry topping over each cheesecake. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 5 min
- 10
Just before serving, sprinkle approximately 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, caramelize the sugar until it forms a golden-brown, brittle crust. Be careful not to burn the sugar.
⏱️ 3 min
- 11
Serve immediately and enjoy the crisp crème brûlée topping!
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Crème Brûlée Cheesecakes
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Raspberry Topping
- 1 cup fresh raspberries
- 1 tablespoon granulated sugar
For the Crème Brûlée Topping
- 4 tablespoons granulated sugar
Instructions
- 1
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the muffin cups, pressing firmly into the bottom of each liner to form the crust.
⏱️ 5 min - 3
In a large bowl, beat softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the eggs one at a time, mixing until just combined after each addition. Do not overmix.
⏱️ 2 min - 5
Stir in the lemon zest, fresh lemon juice, heavy cream, and vanilla extract until fully incorporated.
⏱️ 2 min - 6
Divide the cheesecake filling evenly over the graham cracker crusts in the muffin tin.
⏱️ 3 min - 7
Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Remove from oven and let cool completely on a wire rack.
⏱️ 25 min•🌡️ 325 - 8
While cheesecakes cool, prepare the raspberry topping. In a small saucepan, combine fresh raspberries and 1 tablespoon granulated sugar. Cook over medium-low heat, stirring occasionally, until raspberries break down and form a sauce, about 5-7 minutes. Mash gently with a fork if desired. Let cool.
⏱️ 7 min - 9
Once cheesecakes are completely cool, spoon a small amount of raspberry topping over each cheesecake. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 5 min - 10
Just before serving, sprinkle approximately 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, caramelize the sugar until it forms a golden-brown, brittle crust. Be careful not to burn the sugar.
⏱️ 3 min - 11
Serve immediately and enjoy the crisp crème brûlée topping!