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Photo: Jason Donnelly
Active Time:25 minsTotal Time:2 hrs 20 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrs 20 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Jason Donnelly
Cook Mode(Keep screen awake)Ingredients¾cupgraham cracker crumbs(from12graham cracker sheets)2tablespoonsunsalted butter, melted1tablespoongranulated sugarplus1cup, divided2(8 ounce) packagescream cheese, softened2largeeggs, at room temperature2tablespoonsgrated lemon zest3tablespoonslemon juice2teaspoonsvanilla extract½teaspoonsalt6ouncesfresh raspberries(about1 1/4cups), roughly chopped, divided
Cook Mode(Keep screen awake)
Ingredients
¾cupgraham cracker crumbs(from12graham cracker sheets)
2tablespoonsunsalted butter, melted
1tablespoongranulated sugarplus1cup, divided
2(8 ounce) packagescream cheese, softened
2largeeggs, at room temperature
2tablespoonsgrated lemon zest
3tablespoonslemon juice
2teaspoonsvanilla extract
½teaspoonsalt
6ouncesfresh raspberries(about1 1/4cups), roughly chopped, divided
DirectionsPreheat oven to 325°F. Lightly coat a 12-cup muffin tin with cooking spray.Stir graham cracker crumbs, melted butter and 1 tablespoon sugar together in a medium bowl. Press about 4 teaspoons of crumb mixture into the bottom of each of the prepared cups. Bake until golden brown, about 6 minutes. Let cool at room temperature, about 5 minutes. Reduce oven temperature to 300°F.Jason DonnellyWhile the crusts cool, beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until combined, about 1 minute. Add eggs, 1 at a time, beating until just incorporated after each addition, about 30 seconds. Add lemon zest and juice, vanilla and salt; beat on low speed until just combined, about 30 seconds. Fold in 3/4 cup chopped raspberries until evenly distributed.Jason DonnellyDivide the batter evenly among the cooled crusts (heaping 1/4 cup each) and top with the remaining chopped raspberries (about 1/2 cup). Bake at 300°F until the centers are slightly jiggly, about 25 minutes. Let cool to room temperature in the pan on a wire rack, 30 minutes to 1 hour. Loosely cover with plastic wrap and refrigerate until chilled, at least 1 hour or up to 24 hours.Jason DonnellyTo make aheadRefrigerate for up to 1 day in the muffin tin covered with plastic wrap or an airtight container.Originally appeared: EatingWell.com, January 2023
Directions
Preheat oven to 325°F. Lightly coat a 12-cup muffin tin with cooking spray.Stir graham cracker crumbs, melted butter and 1 tablespoon sugar together in a medium bowl. Press about 4 teaspoons of crumb mixture into the bottom of each of the prepared cups. Bake until golden brown, about 6 minutes. Let cool at room temperature, about 5 minutes. Reduce oven temperature to 300°F.Jason DonnellyWhile the crusts cool, beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until combined, about 1 minute. Add eggs, 1 at a time, beating until just incorporated after each addition, about 30 seconds. Add lemon zest and juice, vanilla and salt; beat on low speed until just combined, about 30 seconds. Fold in 3/4 cup chopped raspberries until evenly distributed.Jason DonnellyDivide the batter evenly among the cooled crusts (heaping 1/4 cup each) and top with the remaining chopped raspberries (about 1/2 cup). Bake at 300°F until the centers are slightly jiggly, about 25 minutes. Let cool to room temperature in the pan on a wire rack, 30 minutes to 1 hour. Loosely cover with plastic wrap and refrigerate until chilled, at least 1 hour or up to 24 hours.Jason DonnellyTo make aheadRefrigerate for up to 1 day in the muffin tin covered with plastic wrap or an airtight container.
Preheat oven to 325°F. Lightly coat a 12-cup muffin tin with cooking spray.
Stir graham cracker crumbs, melted butter and 1 tablespoon sugar together in a medium bowl. Press about 4 teaspoons of crumb mixture into the bottom of each of the prepared cups. Bake until golden brown, about 6 minutes. Let cool at room temperature, about 5 minutes. Reduce oven temperature to 300°F.
While the crusts cool, beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until combined, about 1 minute. Add eggs, 1 at a time, beating until just incorporated after each addition, about 30 seconds. Add lemon zest and juice, vanilla and salt; beat on low speed until just combined, about 30 seconds. Fold in 3/4 cup chopped raspberries until evenly distributed.
Divide the batter evenly among the cooled crusts (heaping 1/4 cup each) and top with the remaining chopped raspberries (about 1/2 cup). Bake at 300°F until the centers are slightly jiggly, about 25 minutes. Let cool to room temperature in the pan on a wire rack, 30 minutes to 1 hour. Loosely cover with plastic wrap and refrigerate until chilled, at least 1 hour or up to 24 hours.
To make ahead
Refrigerate for up to 1 day in the muffin tin covered with plastic wrap or an airtight container.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)268Calories17gFat27gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
