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 (optional).
4. Assemble the Cheesecake Cups:
Spoon cheesecake filling over each crust, filling about ¾ full.
Drop small teaspoons of raspberry sauce onto each cheesecake.
Use a toothpick or knife to gently swirl the raspberry sauce into the cheesecake.
5. Bake & Cool:
Bake at 325°F for 18–20 minutes, or until the cheesecakes are set but slightly jiggly in the center.
Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
6. Serve & Enjoy!
Top with whipped cream, fresh raspberries, or extra lemon zest for a beautiful finishing touch!
Store in the refrigerator for up to 5 days or freeze for up to 2 months.