4. Spoon the cream cheese mixture into the chilled crusts, smoothing the tops with a spatula for a neat finish.
5. Refrigerate the mini cheesecakes for at least 4 hours, allowing them to set completely.
6. Once the cheesecakes are set, spread raspberry preserves generously over the top of each cheesecake.
7. Finally, garnish with fresh raspberries and lemon twists to add a pop of color and flavor before serving.
Nutritional Information:
Each mini cheesecake contains approximately 320 calories, offering a balance of creamy richness with the perfect hint of citrus and fruit.
Time: Preparation time: 25 minutes | Chill time: 4 hours
