Description
These Luscious Lemon Raspberry Swirl Cheesecake Cups are a delightful treat, combining the zesty brightness of lemon with the sweet, tart swirl of raspberries. Perfectly portioned and rich in creamy flavor, these cups are ideal for any gathering or a sweet pick-me-up!
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- For the Raspberry Swirl:
- 1/2 cup fresh raspberries
- 2 tbsp granulated sugar
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tbsp of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then set aside to cool.
- Make the Raspberry Swirl: In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes. Press through a fine mesh strainer to remove the seeds, and let the sauce cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Assemble the Cheesecake Cups: Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full. Spoon a small amount of raspberry sauce on top of each cheesecake cup and use a toothpick to swirl it gently into the batter. Bake for 18-20 minutes, or until the centers are set and slightly jiggle when the pan is shaken. Allow the cheesecake cups to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Chill and Serve: Refrigerate the cheesecake cups for at least 2 hours before serving. Garnish with fresh raspberries or a sprinkle of lemon zest for an extra burst of flavor.
Notes
- Make sure to let the cheesecake cups cool completely before refrigerating to prevent condensation.
- For a richer flavor, consider using fresh lemon juice and zest.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg