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Bright, tangy, and irresistibly creamy, these mini lemon raspberry cheesecakes are the perfect individual serving size treat for spring and summer gatherings—or any time you’re craving something fresh and sweet. With a lemony graham cracker crust, a silky cheesecake filling, and a burst of tart raspberries in every bite, they strike the perfect balance between rich and refreshing. Whether you’re hosting a brunch, need a make-ahead dessert, or just want a delightful way to enjoy seasonal berries, these minis are sure to impress.

A few years ago I was looking for a simple homemade cheesecake recipe to make for a birthday celebration. I didn’t have a springform pan, so I needed something I could make without one. Add to that the craving for something light and tangy and these lemon raspberry cheesecakes, made using a muffin tin and cupcake liners, were born . These mini lemon raspberry cheesecakes are the perfect individual-sized dessert with the brightness of lemon and the tart burst of raspberry in every bite.

These easy mini cheesecakes quickly became a go-to in my kitchen. Whether I’m hosting a spring brunch, bringing dessert to a baby shower, or just treating myself on a quiet weekend, they never disappoint. They’re not only delicious and creamy, but also beautiful to serve. The combination of a lemony graham cracker crust, silky cheesecake filling, and juicy raspberries creates a refreshing contrast that’s hard to resist.

Best of all? They’re surprisingly simple to make and even easier to share. If you’re looking for a mini cheesecake recipe with fresh fruit that feels gourmet but doesn’t require a water bath or springform pan, this is it. As much as I love being able to use the fresh raspberries from my garden, you can totally use frozen raspberries if fresh ones aren’t available—just one more reason this recipe is as practical as it is pretty.

Should I use fresh or frozen raspberries?

When making mini lemon raspberry cheesecakes, you can use either fresh or frozen raspberries—each has its benefits. Fresh raspberries offer a vibrant color, firmer texture, and a naturally tart-sweet flavor that holds up beautifully when baked or used as a garnish. They’re ideal if raspberries are in season and at their peak. Frozen raspberries, on the other hand, are a convenient and cost-effective option, especially during the off-season. They may release more juice as they thaw, which can slightly affect texture or color swirls, but they still deliver great flavor.

Kaylie’s tips:

• For raspberry flavor throughout the entire cheesecakes, I like to fill my crusts in a pattern of: two tablespoons of cheesecake filling, raspberry puree swirled into the filling with a toothpick or fork, remaining two tablespoons of cheesecake filling, raspberry puree again swirled into the filling.
• This recipe would also be delicious with strawberries, blackberries or blueberries. All you’d have to do is substitute the amount of raspberries with the same amount of the other fruit you want to try and you’re set! If you do make variations of this with other fruits, please let us know how it goes in the comments!

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