Description
These Luscious Lemon Raspberry Swirl Cheesecake Cups are a delightful handheld dessert featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a sweet-tart raspberry swirl. Perfectly portioned in individual cups, these treats offer a refreshing balance of tangy and sweet flavors with a smooth, velvety texture. Ideal for parties or a special treat, they combine the classic richness of cheesecake with vibrant fruit accents.
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
- 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.
- Make the Raspberry Sauce: In a small saucepan, combine the fresh raspberries and sugar over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens, approximately 5 to 7 minutes. Press the sauce through a fine mesh strainer to remove seeds, and let it cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, blending well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Assemble and Bake: Evenly divide the cheesecake batter among the muffin cups, filling each about three-quarters full. Spoon a small amount of the cooled raspberry sauce onto each cheesecake cup, then use a toothpick to gently swirl the sauce into the batter. Bake for 18 to 20 minutes, or until the cheesecake centers are set but still slightly jiggly when the pan is gently shaken. Allow the cheesecake cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill and Serve: Refrigerate the cheesecake cups for at least 2 hours before serving. Garnish with fresh raspberries or a sprinkle of lemon zest to enhance the flavor and presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Swirling the raspberry sauce gently prevents it from fully blending, creating attractive patterns.
- Do not overbake; the centers should still have a slight jiggle to keep the cheesecake creamy.
- Using fresh raspberries in the swirl sauce enhances natural tartness and flavor.
- These cheesecake cups can be stored in the refrigerator for up to 3 days.
