Description
These Luscious Lemon Raspberry Swirl Cheesecake Cups are individual-sized treats featuring a graham cracker crust, creamy lemon cheesecake filling, and a beautiful raspberry swirl. Perfect for parties or a refreshing dessert anytime.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup raspberry preserves or fresh raspberry puree
- Optional: fresh raspberries and lemon zest for garnish
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper cupcake liners.
- Mix graham cracker crumbs with melted butter until they resemble wet sand. Press the mixture into the bottom of each liner to form the crust.
- In a mixing bowl, beat the cream cheese until smooth. Add the sugar and mix until fully combined.
- Add sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Mix just until the batter is smooth and creamy.
- Spoon the cheesecake mixture over the crusts, filling each cup almost to the top.
- Drop small amounts of raspberry puree or preserves on top and swirl gently with a toothpick or skewer.
- Bake for 18–22 minutes or until the centers are just set and slightly jiggly.
- Let the cups cool in the pan, then refrigerate for at least 2 hours before serving.
- Top with fresh raspberries and a little lemon zest before serving if desired.
Notes
- You can use vanilla wafers or chocolate cookie crumbs for the crust as a variation.
- Strawberry or blueberry jam can be substituted for raspberry.
- Double the lemon zest for a stronger citrus flavor.
- Store in an airtight container in the fridge for up to 5 days or freeze individually for up to 2 months.
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
