Lemon Raspberry Swirl Cheesecake Cups

why make this recipe

Lemon Raspberry Swirl Cheesecake Cups are a delightful treat perfect for any occasion. They are light, refreshing, and packed with flavor. The bright citrusiness of the lemon pairs wonderfully with the sweet-tart raspberries, creating a delicious balance that everyone will love. Plus, these individual cheesecake cups are easy to make and serve, making them an ideal dessert for parties or family gatherings.

how to make Lemon Raspberry Swirl Cheesecake Cups

Ingredients:

• 1 cup graham cracker crumbs (or gluten-free cookies if needed)
• 3 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg, room temp
• 2 tbsp sour cream
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice

Directions:

1. Preheat your oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
2. Make the crust: In a small bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined. Press about 1 tablespoon of this mixture into the bottom of each liner. Bake for 5 minutes, then let cool.
3. Make the raspberry swirl: In a saucepan, combine the raspberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Cook over medium heat for 5-7 minutes until thickened. If you prefer, strain out the seeds and let it cool slightly.
4. Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese with 1/2 cup of sugar until smooth. Add the egg, sour cream, vanilla, lemon zest, and lemon juice, mixing until creamy.
5. Spoon the cheesecake filling into each cup, filling them about 3/4 full. Add about 1/2 teaspoon of the raspberry sauce on top of each and swirl gently with a toothpick.
6. Bake for 18-22 minutes, or until the centers are just set. Let them cool completely, then refrigerate for at least 2 hours before serving.

how to serve Lemon Raspberry Swirl Cheesecake Cups

Serve the Lemon Raspberry Swirl Cheesecake Cups chilled straight from the refrigerator. You can enjoy them as they are, or add a dollop of whipped cream or a few fresh raspberries on top for extra flair. They make a beautiful presentation and are sure to impress your guests!

how to store Lemon Raspberry Swirl Cheesecake Cups

These cheesecake cups can be stored in an airtight container in the refrigerator for up to 4 days. Make sure they are completely cooled before storing to avoid moisture buildup.

tips to make Lemon Raspberry Swirl Cheesecake Cups

• Make sure to use room temperature cream cheese for a smoother filling.
• For a thicker raspberry swirl, let the raspberry mixture cook a little longer until it reaches your desired consistency.
• If you need a gluten-free option, simply substitute the graham cracker crumbs with gluten-free cookies.

variation

You can switch up the fruit in this recipe! Try using strawberries, blueberries, or even a mix of different berries for more variety. You can also adjust the lemon flavor by adding more or less zest and juice to your liking.

FAQs

Q: Can I use frozen raspberries?
A: Yes, frozen raspberries work great! Just make sure to thaw and drain excess liquid before using them in the recipe.

Q: Can I make the cheesecake cups ahead of time?
A: Absolutely! These cheesecake cups can be made a day in advance. Just store them in the fridge until you’re ready to serve.

Q: How can I make these cheesecake cups dairy-free?
A: You can use dairy-free cream cheese and sour cream in place of their traditional counterparts. Also, check the graham crackers or cookies for dairy ingredients to ensure they are dairy-free.