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.

Prepare the Raspberry Swirl:

Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 5 minutes until thickened.
Strain the mixture through a sieve to remove seeds, then cool.
Make the Lemon Cheesecake Filling:

Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in sour cream, lemon juice, zest, and vanilla.

Assemble the Cheesecake Cups:

Spoon 2 tbsp of cheesecake filling over each graham cracker crust.
Drop ½ tsp of raspberry sauce onto each cup and swirl with a toothpick.

Bake & Cool:

Bake for 18-22 minutes until the edges are set but centers are slightly jiggly.
Let cool in the oven with the door cracked for 10 minutes, then transfer to a wire rack to cool completely.
Chill & Serve:

Refrigerate for at least 3 hours (or overnight for best texture).
Garnish with whipped cream, fresh raspberries, or lemon zest before serving.