Description
These creamy, tangy cheesecake cups feature a delicious lemon filling with a sweet raspberry swirl, all set in a buttery graham cracker crust. Perfect for a fun, individual-sized dessert that’s sure to impress!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 4 tbsp butter, melted
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For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
For the raspberry swirl:
- 1/2 cup fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottoms of muffin tin cups. Bake for 8 minutes, then cool.
- For the filling, beat cream cheese and sugar until smooth. Add vanilla, eggs, sour cream, lemon juice, and lemon zest, mixing until fully combined.
- For the raspberry swirl, blend raspberries, sugar, and lemon juice until smooth.
- Spoon cheesecake filling over the cooled crust, then drop spoonfuls of raspberry puree onto the cheesecake. Swirl with a toothpick or knife.
- Bake for 18–20 minutes or until the centers are set. Let cool completely, then chill in the fridge for at least 4 hours.
- Serve chilled and enjoy the refreshing tartness of lemon and raspberry!
Notes
- For a smoother raspberry swirl, strain the raspberry puree to remove seeds.
- These cheesecake cups can be made a day ahead for an even better flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes