Luscious Lemon Raspberry Swirl Cheesecake Cups
Creamy, zesty, and studded with bursts of fresh berry sweetness, these cheesecake cups are perfect for any occasion.
Servings: 12 servings
Equipment
- Mixing Bowl
- Muffin Tin
- Hand Mixer
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs Finely crushed
- 3 tablespoons Granulated sugar For crust
- 1/4 cup Unsalted butter Melted
Filling Ingredients
- 8 oz Cream cheese Softened to room temperature
- 1/2 cup Granulated sugar For filling
- 2 large Eggs Room temperature
- 1/4 cup Fresh lemon juice About 1-2 lemons
- 1 teaspoon Vanilla extract
- 1/2 cup Fresh raspberries Whole or lightly mashed for swirl
Optional Toppings
- Extra raspberries
- Whipped cream
- Lemon zest
- Powdered sugar
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. Use a hand mixer or stand mixer and scrape the bowl so there are no lumps.
- Add in eggs, lemon juice, and vanilla extract, mixing until well combined. Mix just until combined to avoid overwhipping.
- Gently swirl in raspberries to create a marbled effect. If you want more obvious swirls, mash half the raspberries and leave the rest whole.
- Pour the filling into the cooled crusts, filling each about two-thirds full to avoid overflow.
- Bake for 20-25 minutes or until the centers are set but still slightly jiggly. A gentle wobble in the center is perfect.
- Allow to cool on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
Store in an airtight container in the fridge for up to 4 days. You can freeze the cheesecakes for up to 1 month.