Mini Raspberry Lemon Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    261

Mini Raspberry Lemon Cheesecakes are a delicious dessert that combines the tangy flavour of lemon with the sweetness of raspberry and the creaminess of cheesecake. These miniature desserts are made with a biscuit base and a creamy cheesecake filling that's made with lemon juice and raspberry sauce which adds a vibrant pink colour. They are perfect for parties, special occasions or just a sweet treat after dinner. The individual portions make them easy to serve and a great option for entertaining.

recipe updated May 13, 2025

Ingredients

  • Biscuits icon
    Biscuits
    100 g
  • Unsalted butter icon
    Unsalted butter
    40 g
  • Gelatine icon
    Gelatine
    8 g
  • Frozen raspberries icon
    Frozen raspberries
    300 g
  • Caster sugar icon
    Caster sugar
    190 g
  • Cream cheese icon
    Cream cheese
    350 g
  • Lemon juice icon
    Lemon juice
    35 g
  • Lemon zest icon
    Lemon zest
    as needed
  • Raspberries icon
    Raspberries
    as needed
  • Whipping cream icon
    Whipping cream
    175 g

Tools

  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Medium bowl
  • kCook icon Sieve
  • kCook icon Muffin pan - 12-hole
  • kCook icon Saucepan
  • kCook icon Jug

Step preview

  1. Add the ingredients into a medium bowl and mix until combined
  2. Transfer 1 tablespoon of the mixture into each of the muffin holes and press down firmly
  3. Chill in the fridge until ready to use
  4. Add the ingredients into a saucepan
  5. Cook until dissolved and mixture is a runny consistency – 10 -15 minutes, medium heat
  6. Strain the mixture through a sieve into a jug to remove any seeds
  7. Add the soaked gelatine to the jug and mix to dissolve
  8. Let cool – 15 minutes
  9. Fit the Whisk Tool
  10. Add the ingredients into the appliance bowl, fit the splashguard
  11. Mix - 2 minutes, speed Max
  12. Then add the raspberry sauce
  13. Mix - 30 seconds, speed Max
  14. Slowly pour cream while the machine is running – 2 minutes, speed Max
  15. Transfer the mixture into the muffin pan
  16. Spread the mixture into the sides of each muffin hole to remove any air pockets that might form
  17. Level the surface with a spatula
  18. Chill in the freezer until set – 2 hours
  19. Decorate if desired
  20. Serve
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