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