Let’s take a moment to be grateful for those small, sweet indulgences that brighten up our day! These Luscious Lemon Raspberry Swirl Cheesecake Cups are a perfect example of that. They’re light, creamy, and bursting with the tangy flavor of lemon and the sweet-tart swirl of raspberry preserves. Whether you’re treating yourself or sharing with loved ones, these little cheesecake cups are sure to be a hit!
I love how easy and versatile these are to make – and anything that includes lemon and raspberry together? I’m already sold! Let’s dive into the recipe, shall we?
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed, if possible)
- 1 tablespoon lemon zest
- 1/4 cup raspberry preserves
- Fresh raspberries, for garnish
- Lemon slices, for garnish
- Whipped cream, for garnish
How to Make Luscious Lemon Raspberry Swirl Cheesecake Cups
Step 1: Prep the Oven and Tin
Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. Trust me, this will make it so much easier to get those perfect little cheesecake cups out later!
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and 4 tablespoons of melted butter. Mix until everything is well combined. Then, press about 1 tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat 16 oz of softened cream cheese and 1/2 cup sugar together until smooth and creamy. Then, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest for that zesty lemon flavor.
Step 4: Assemble the Cheesecake Cups
Spoon the cream cheese mixture over the graham cracker crusts in the cupcake liners, filling each one about 2/3 full. Don’t worry, they’ll rise a little but not too much!
Step 5: Add the Raspberry Swirl
Now for the fun part – drop small dollops of raspberry preserves onto each cheesecake cup. Using a toothpick, gently swirl the raspberry preserves into the cream cheese filling to create that beautiful marbled effect.
Step 6: Bake
Pop your cheesecakes into the oven and bake for 18-20 minutes, or until the centers are set and slightly firm to the touch. Let them cool completely, then refrigerate for at least 2 hours before serving (this helps them set and become extra delicious).
Step 7: Garnish and Enjoy!
When you’re ready to serve, top each cheesecake cup with fresh raspberries, a slice of lemon, and a dollop of whipped cream. They look just as good as they taste!
Helpful Tips
- Room Temperature Ingredients: Make sure your cream cheese is softened before mixing; this will ensure a smooth, lump-free cheesecake batter.
- Swirling Tip: When swirling the raspberry preserves, be gentle so you don’t disturb the crust.
- Make Ahead: These cheesecake cups can be made a day in advance, making them a great option for parties or gatherings.
Substitutions and Variations
- Crust Variations: Instead of graham cracker crumbs, you could use crushed digestive biscuits, vanilla wafers, or even Oreo crumbs for a chocolatey twist.
- Fruit Options: Not a raspberry fan? No worries! You can easily swap out the raspberry preserves for strawberry, blueberry, or even blackberry preserves.
- Citrus Swap: Love the tang? Try using lime or orange juice and zest in place of the lemon for a fun citrusy variation.
Frequently Asked Questions
Can I freeze these cheesecake cups?
Absolutely! Once fully cooled and chilled, you can freeze the cheesecake cups in an airtight container for up to 1 month. Just thaw them in the fridge overnight before serving.
How do I know when the cheesecakes are done baking?
You’ll know they’re ready when the centers are set and no longer jiggle when you lightly shake the pan. A little bit of puffing is okay, but they should not crack.
Can I make these without a crust?
Yes! If you want to skip the crust, you can simply bake the cheesecake filling in the muffin tins. Just be sure to grease the liners well to avoid sticking.
Storage Instructions
Store your Lemon Raspberry Cheesecake Cups in an airtight container in the refrigerator for up to 4 days. They’re even better on the second day, once the flavors have had time to meld! If you’re making them ahead, I’d recommend waiting to garnish until just before serving for the freshest presentation.
More Delicious Cheesecake Recipes
- Mini Cheesecakes: Creamy, Delicious Bites for Every Occasion
There you have it – your new favorite dessert! These Luscious Lemon Raspberry Swirl Cheesecake Cups are perfect for any occasion, or even just for a special treat for yourself. Give them a try, and I guarantee they’ll become a go-to in your recipe collection!
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Luscious Lemon Raspberry Swirl Cheesecake Cups
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Luscious Lemon Raspberry Swirl Cheesecake Cups are a delightful, tangy, and creamy dessert with a buttery graham cracker crust. Bursting with the flavors of fresh lemon and raspberry, these individual-sized cheesecakes are simple to make yet impressive enough for any occasion. Perfect for parties, gatherings, or a sweet indulgence any time of the week. Try this easy recipe today!
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/4 cup raspberry preserves
- Fresh raspberries (for garnish)
- Lemon slices (for garnish)
- Whipped cream (for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner.
- Prepare the filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
- Fill the cups: Spoon the cheesecake mixture over the prepared crusts, filling each liner about 2/3 full.
- Swirl the raspberry: Drop small dollops of raspberry preserves on top of each cup and swirl gently with a toothpick.
- Bake: Bake for 18-20 minutes, or until the centers are set. Let them cool completely at room temperature, then refrigerate for at least 2 hours.
- Garnish and serve: Before serving, top each cheesecake cup with fresh raspberries, a lemon slice, and whipped cream.
Notes
Make ahead: You can prepare these cheesecake cups a day in advance. Just wait to add the garnishes until serving.
Swirl tip: For a prettier swirl, don’t overmix the preserves into the cheesecake filling—less is more!
Freezing: These freeze well! After cooling, place them in an airtight container and freeze for up to 1 month. Thaw in the fridge overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 250 kcal
- Sugar: 15g
- Cholesterol: 60mg