Luscious Lemon Raspberry Swirl Cheesecake Cups
A delightful blend of creamy cheesecake with zesty lemon and vibrant raspberry swirls.
Servings: 12 servings
Calories: 220kcal
Equipment
- Mixing Bowl
- Muffin Tin
- Cupcake Liners
Ingredients
Graham Cracker Crust
- 1 cup Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 1/4 cup Unsalted butter, melted
Cheesecake Filling
- 8 oz Cream cheese, softened
- 1/2 cup Granulated sugar
- 2 large Eggs
- 1/4 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1/2 cup Fresh raspberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press this mixture into the bottoms of cupcake liners placed in a muffin tin. Bake for 10 minutes and let cool.
- In another bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Add in eggs, lemon juice, and vanilla extract, mixing until well combined.
- Gently swirl in raspberries to create a marbled effect.
- Pour the filling into the cooled crusts.
- Bake for 20-25 minutes or until the centers are set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
For best texture, use full-fat cream cheese. Frozen raspberries can be used—just thaw and drain well before adding. Avoid overbaking as they will continue to set while cooling. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
Calories: 220kcal | Fat: 12g