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Luscious Lemon Raspberry Swirl Cheesecake Cups

Lemon Raspberry Swirl Cheesecake Cups
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Mini cheesecake cups bursting with tangy lemon and sweet raspberry swirls, set atop a buttery graham cracker crust. A delightful treat for any occasion!

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons melted unsalted butter
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press into each liner to form the crust.
  3. Bake crusts for 5-7 minutes (optional). Let cool.
  4. In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened, about 5-7 minutes. Strain and cool.
  5. In a large bowl, beat cream cheese and sugar until smooth.
  6. Mix in eggs one at a time. Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
  7. Fill muffin cups 3/4 full with cheesecake batter.
  8. Drop small dollops of raspberry sauce onto each cup and swirl with a toothpick.
  9. Bake at 325°F (160°C) for 18-22 minutes until edges are set and centers slightly jiggly.
  10. Cool in the oven with door slightly ajar for 1 hour, then refrigerate for at least 4 hours.
  11. Remove liners, garnish with fresh raspberries, and serve!

Notes

For best results, use room temperature ingredients. Avoid overmixing to prevent cracks in the cheesecake.

Nutrition

Keywords: cheesecake, lemon, raspberry, dessert, mini cheesecakes

Find it online: https://kierasrecipes.com/luscious-lemon-raspberry-swirl-cheesecake-cups/