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Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 cheesecake cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Luscious Lemon Raspberry Swirl Cheesecake Cups offer a delightful combination of creamy lemon cheesecake with a sweet and tangy raspberry swirl, all nestled in a buttery graham cracker crust. Perfectly portioned for easy serving, they are a refreshing and elegant dessert ideal for any occasion.

Ingredients

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 Sauce: In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes. Press the sauce through a fine mesh strainer to remove the seeds, then let it 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. Incorporate the sour cream, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
  4. Assemble and Bake: 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 and use a toothpick to gently swirl it into the batter. Bake for 18-20 minutes, or until the centers are set and slightly jiggle when the pan is shaken. Let the cheesecake cups cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Chill and Serve: Refrigerate the cheesecake cups for at least 2 hours before serving. Garnish with fresh raspberries or a sprinkle of lemon zest for an extra burst of flavor.

Notes

  • Ensure the cream cheese is softened to room temperature to achieve a smooth filling.
  • The raspberry sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • Use fresh raspberries for the best flavor and texture.
  • Chilling the cheesecake cups thoroughly helps them set perfectly and enhances the flavors.
  • For a gluten-free option, substitute graham cracker crumbs with gluten-free alternatives.

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