Description
These Luscious Lemon Raspberry Swirl Cheesecake Cups are a delightful combination of tangy lemon cheesecake and sweet raspberry swirls, all nestled in a buttery graham cracker crust. Perfectly portioned in cupcake liners, these mini cheesecakes are great for parties, brunches, or a refreshing anytime dessert.
Ingredients
For the Crust:
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1 cup graham cracker crumbs
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2 tablespoons granulated sugar
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3 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
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16 oz (2 packages) cream cheese, softened
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½ cup granulated sugar
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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2 large eggs
For the Raspberry Swirl:
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½ cup fresh or frozen raspberries
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2 tablespoons sugar
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1 teaspoon lemon juice
Instructions
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Prepare the Crust:
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Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
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In a small bowl, mix graham cracker crumbs, sugar, and melted butter.
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Press about 1 tablespoon of the mixture into the bottom of each liner.
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Bake for 5 minutes, then let cool.
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Make the Raspberry Swirl:
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In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice for about 5 minutes until softened.
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Mash and strain through a fine-mesh sieve to remove seeds. Let cool.
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Prepare the Cheesecake Filling:
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In a large bowl, beat cream cheese and sugar until smooth.
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Add lemon zest, lemon juice, and vanilla extract, mixing well.
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Beat in eggs one at a time until just combined.
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Assemble the Cheesecake Cups:
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Divide the cheesecake batter evenly among the liners.
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Drop small spoonfuls of the raspberry sauce onto each cheesecake.
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Use a toothpick or skewer to swirl the raspberry sauce into the batter.
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Bake & Chill:
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Bake for 18–20 minutes, or until the centers are set but slightly jiggly.
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Let cool to room temperature, then refrigerate for at least 2 hours before serving.
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Serve & Enjoy!
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Garnish with fresh raspberries or a dusting of powdered sugar if desired.
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Notes
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Store in the refrigerator for up to 5 days or freeze for longer storage.
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Swap raspberries for strawberries or blueberries for a different twist.
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For an extra creamy texture, let the cheesecakes sit at room temperature for 10 minutes before serving.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American