Luscious Lemon Raspberry Swirl Cheesecake Cups
These Lemon Raspberry Swirl Cheesecake Cups are a delightful, bite-sized twist on traditional cheesecake! With a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a gorgeous raspberry swirl, these mini cheesecakes are fresh, tangy, and perfectly sweet. They’re easy to make, great for parties, and a refreshing treat year-round!
INGREDIENTS:
For the Crust:
1 cup graham cracker crumbs
3 tbsp granulated sugar
¼ cup unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tbsp lemon juice
1 tsp lemon zest
½ tsp vanilla extract
For the Raspberry Swirl:
¼ cup fresh or frozen raspberries
1 tbsp granulated sugar
1 tsp lemon juice
DIRECTIONS:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Divide the mixture evenly among 12 cupcake liners, pressing down firmly.
Bake for 5 minutes, then let cool while making the filling.
2. Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese and sugar until smooth.
Add egg, lemon juice, lemon zest, and vanilla extract, mixing until creamy.
3. Make the Raspberry Swirl:
In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
Stir and mash until a smooth sauce forms (about 5 minutes).
Strain through a fine-mesh sieve to remove seeds …
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