Mini Cheesecakes With Raspberries Recipe

Name: Mini Cheesecakes With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Cream Cheese; 1/2 Tablespoons Butter; 1/4 cups Sugar; 1 whole Egg; 1/4 teaspoons Cinnamon; 1/2 teaspoons Lemon Zest; 2 Tablespoons Flour; 1/4 teaspoons Sea Salt; 1 package Raspberries; 1 package Powdered Sugar

Servings: persons

1/2 pounds Cream Cheese
1/2 Tablespoons Butter
1/4 cups Sugar
1 whole Egg
1/4 teaspoons Cinnamon
1/2 teaspoons Lemon Zest
2 Tablespoons Flour
1/4 teaspoons Sea Salt
1 package Raspberries
1 package Powdered Sugar

1
1. Preheat oven to 400F.
2
2. In a large bowl, cream the cheese, 1/2 tablespoon butter and sugar.
3
3. Add in egg and stir well.
4
4. Add cinnamon, lemon, flour and salt; blend well.
5
5. Butter ramekins with remaining butter.
6
6. Pour mixture into ramekins and bake for 10 minutes.
7
7. Reduce temperature to 350F and bake for an additional 20 minutes.
8
8. Cool to room temperature and sprinkle with powdered sugar.
9
9. Top with berries, if desired.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pounds Cream Cheese, 1/2 Tablespoons Butter, 1/4 cups Sugar, 1 whole Egg, and more.

Yes, Mini Cheesecakes With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Cheesecakes With Raspberries

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