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Lemon Raspberry Cheesecake Cups

These cheesecake cups are a delightful blend of creamy cheese, zesty lemon, and sweet raspberry, all encased in a buttery graham cracker crust. Perfect for gatherings or a sweet treat on your own.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 2 packages cream cheese, softened (8 oz each) Soften to room temperature
  • 1 cup sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1/2 cup raspberry preserves Warm slightly if too stiff
For garnish
  • Powdered sugar For dusting
  • Fresh mint leaves For garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until well combined.
  3. Press about 1 1/2 tablespoons of the graham cracker mixture into the bottom of each muffin cup.
Making the filling
  1. In a large bowl, beat the cream cheese until smooth.
  2. Gradually add the sweetened condensed milk, lemon juice, and lemon zest, mixing until well combined.
  3. Add the eggs one at a time, beating well after each addition.
  4. Divide the cream cheese mixture evenly among the prepared muffin cups, filling each about 3/4 full.
  5. Add about 1 teaspoon of raspberry preserves to the center of each cheesecake cup.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the centers are set and edges are lightly golden.
  2. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
Serving
  1. Dust the tops with powdered sugar and garnish with fresh mint leaves before serving.
  2. Serve chilled to maintain the cool, silky texture.

Notes

For best results, chill thoroughly to enhance flavor and texture. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to one month without garnishes.