Lemon Raspberry Swirl Cheesecake Cups

Delightfully refreshing and easy to make, these Lemon Raspberry Swirl Cheesecake Cups combine zesty lemon and sweet raspberry flavors, perfect for summer picnics or cozy movie nights.

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Prep Time 20

Cook Time 20

Total Time 2 20

Servings: 12 cups

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the crust

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter

For the cheesecake filling

16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest

For the raspberry swirl

1/4 cup raspberry preserves

For garnish

to taste fresh raspberries
to taste lemon slices
to taste whipped cream

Method

Preparation

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until it resembles sandy beaches.
Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner to create a crust.

Making the filling

In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth.
Add the eggs one at a time, whipping well after each addition.
Stir in the vanilla extract, lemon juice, and lemon zest.

Assembling

Pour the cream cheese mixture over the prepared crust in each cupcake liner, filling them about 2/3 full.
Drop small dollops of raspberry preserves on top of each cheesecake and swirl gently with a toothpick.

Baking

Bake for 18-20 minutes until the centers are set.
Let them cool completely at room temperature then refrigerate for at least 2 hours before serving.

Serving

Garnish each cheesecake cup with fresh raspberries, lemon slices, and whipped cream before serving.

Notes

Store leftovers in an airtight container in the fridge for up to a week. Let them warm to room temperature or briefly chill them before serving.