Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed and the texture resembles wet sand.
Fill the Cups: Spoon about 1-2 tablespoons of the mixture into the bottoms of a 12-cup muffin tin lined with cupcake liners or a silicone mold. Press firmly to form an even layer. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
Cream the Base: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add Lemon and Vanilla: Mix in the lemon juice, lemon zest, and vanilla extract.
Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated.
Assemble the Cheesecakes:
Fill the Cups: Spoon or pipe the cheesecake filling over the chilled crusts, filling each cup nearly to the top. Smooth the tops with a spatula.
Add Toppings: Place fresh raspberries on top of each mini cheesecake. If desired, brush the raspberries lightly with warmed raspberry preserves for a glossy finish.
Chill and Serve:
Chill: Refrigerate the cheesecakes for at least 4 hours or overnight to set.
Serve: Garnish with extra lemon zest before serving.
Serving and Storage Tips
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