These healthy raspberry lemon mini cheesecakes have been on repeat over here 😍🍓🍋 and I still can’t get over that they’re only about 175 calories each!! They’re creamy, lightly sweet, and have the perfect fresh + tangy flavor from the lemon and raspberries ✨ plus the mini graham cracker crusts make them SO easy (no fuss, no slicing 🙌) Ingredients (makes 6): • 6 mini graham cracker pie crusts • 3 oz cream cheese, softened • 1/3 cup cottage cheese • 1 egg • 2 tbsp monk fruit sweetener with allulose • 1 tsp vanilla extract • 1–2 tsp fresh lemon juice 🍋 • 1/4 cup fresh raspberries (plus more for topping!) 🍓 Directions: 1. Preheat oven to 325°F. 2. Add cream cheese, cottage cheese, egg, sweetener, vanilla, and lemon juice to a blender or food processor and blend until smooth. 3. Add raspberries to a bowl and gently press them down with a fork 3–4 times (don’t fully mash). 4. Fold the raspberries into the cheesecake mixture. 5. Divide evenly into mini graham cracker crusts. 6. Bake 28–30 minutes until centers are set. 7. Let cool, then chill in the fridge until ready to serve. Top with fresh raspberries right before serving for the perfect finish 🍓✨ Such a good better-for-you treat to keep in the fridge when you want something sweet but a little lighter 💖 linking everything I used! LTKRecipes HealthyDesserts HealthyTreat HealthyCheesecake HighProteinSnacks EasyDesserts LTKFamily LTKHome LTKfoodie