Lemon Raspberry Swirl Cheesecake Cups

These Lemon Raspberry Swirl Cheesecake Cups sound absolutely divine! Here’s a simplified version of the recipe for you:

INGREDIENTS:

For the Crust:

1 cup graham cracker crumbs
3 tbsp granulated sugar
¼ cup unsalted butter (melted)

For the Lemon Cheesecake Filling:

16 oz (2 packages) cream cheese (softened)
½ cup granulated sugar
2 large eggs
¼ cup sour cream
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract

For the Raspberry Swirl:

½ cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice

DIRECTIONS:

Preheat & Prepare:

Preheat the oven to 325°F (163°C).
Line a 12-cup muffin tin with cupcake liners.
Make the Graham Cracker Crust:

Mix graham cracker crumbs, sugar, and melted butter together.
Press 1 tbsp of the mixture into each muffin liner.
Bake for 5 minutes, then set aside to cool …