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Luscious Lemon Raspberry Swirl Cheesecake Cups

  • Author: Zoe McKenney
  • Total Time: 3 hours 40 minutes
  • Yield: 12 mini cheesecakes

Description

These Luscious Lemon Raspberry Swirl Cheesecake Cups are the perfect balance of creamy, tangy, and sweet, making them a delightful treat for any occasion. Each bite is filled with the bright citrus flavor of lemon and the tartness of fresh raspberries, all swirled into a rich, velvety cheesecake. The buttery graham cracker crust adds a delicious crunch, making these mini cheesecakes an irresistible dessert. Perfect for parties, brunch, or simply indulging in a personal treat, these cheesecake cups are easy to make and even easier to enjoy!

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

For the Raspberry Swirl:

  • 1/2 cup fresh or frozen raspberries
  • 2 tablespoons powdered sugar
  • 1 teaspoon cornstarch

Instructions

  1. Preheat the Oven: Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 to 1.5 tablespoons of the mixture into each cupcake liner. Bake for 5 minutes, then let cool.
  3. Make the Raspberry Swirl: In a small saucepan over medium heat, combine raspberries, powdered sugar, and cornstarch. Cook until thickened (about 5-7 minutes), then strain to remove seeds. Let cool.
  4. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, and zest, mixing until combined. Add eggs one at a time, mixing gently to avoid overbeating.
  5. Assemble the Cheesecakes: Fill each cupcake liner with cheesecake batter, leaving a little space at the top. Drop small spoonfuls of raspberry sauce on top and swirl with a toothpick.
  6. Bake: Bake for 18-22 minutes, until the centers are just set but slightly jiggly. Remove from oven and let cool for 10 minutes before transferring to a wire rack.
  7. Chill: Refrigerate for at least 3 hours (overnight is best) to allow the flavors to develop and the texture to set.
  8. Serve & Enjoy: Garnish with fresh raspberries and a sprinkle of lemon zest before serving. Enjoy chilled!

 

  • Prep Time: 20 minutes
  • Chill Time: 3 hours
  • Cook Time: 20 minutes

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Find it online: https://cookcraze.com/luscious-lemon-raspberry-swirl-cheesecake-cups/