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Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe

3.9 from 34 reviews

  • Author: admin
  • Total Time: 40 minutes + 2 hours chilling
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Luscious Lemon Raspberry Swirl Cheesecake Cups are delightful individual cheesecakes with a tangy lemon flavor and a sweet raspberry swirl, set on a buttery graham cracker crust. Perfectly portioned and baked in muffin tins, these creamy treats combine the bright freshness of lemon with the vibrant taste of raspberries for a refreshing dessert.

Ingredients

Scale

For the Crust

  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

For the Raspberry Swirl

  • 1/2 cup fresh raspberries
  • 2 tbsp granulated sugar

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then set aside to cool.
  2. Make the Raspberry Swirl: In a small saucepan over medium heat, combine the fresh raspberries and sugar. Cook until the raspberries break down and the mixture thickens, about 5 to 7 minutes. Press the mixture through a fine mesh strainer to remove seeds, then let the sauce cool completely.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until the filling is well combined and smooth.
  4. Assemble the Cheesecake Cups: Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full. Spoon a small amount of the cooled raspberry sauce on top of each cheesecake cup, then use a toothpick to gently swirl the sauce into the batter.
  5. Bake: Bake the cheesecake cups for 18 to 20 minutes, or until the centers are set but still slightly jiggle when the pan is gently shaken. Once baked, allow the cups to cool in the muffin pan for 10 minutes.
  6. Cool Completely: Transfer the cheesecake cups to a wire rack and allow them to cool completely to room temperature.
  7. Chill and Serve: Refrigerate the cheesecake cups for at least 2 hours before serving to let them set fully. Garnish with fresh raspberries or a sprinkle of lemon zest for extra flavor and presentation.

Notes

  • For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
  • Pressing the raspberry sauce through a strainer removes seeds for a smoother texture in the swirl.
  • Do not overbake; slight jiggle in centers indicates perfect doneness to avoid cracks.
  • These cheesecake cups can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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