Description
Delight in these Luscious Lemon Raspberry Swirl Cheesecake Cups, a perfect individual dessert combining creamy cheesecake with tangy lemon and sweet raspberry swirls atop a buttery graham cracker crust. Ideal for parties or a sweet treat anytime.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
Filling
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 egg
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Topping
- ¼ cup raspberry jam or purée
Instructions
- Prepare Oven and Liners: Preheat your oven to 325°F (160°C) and line a muffin tin with 9 paper cupcake liners to prevent sticking and ensure easy removal.
- Make Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar. Mix until well combined. Spoon about 1 tablespoon of this mixture into each cupcake liner, pressing down firmly to form an even crust layer.
- Mix Cheesecake Batter: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add ⅓ cup granulated sugar and mix thoroughly. Beat in the egg until fully incorporated, then add sour cream, lemon juice, lemon zest, and vanilla extract. Mix all ingredients until the batter is smooth and creamy.
- Assemble Cheesecake Cups: Spoon the cheesecake batter evenly over the prepared crusts in each cupcake liner.
- Add Raspberry Swirl: Drop ½ to 1 teaspoon of raspberry jam or purée on top of each cheesecake batter. Use a toothpick or skewer to gently swirl the raspberry into the batter creating a marbled effect.
- Bake: Bake the cheesecake cups in the preheated oven for 18–22 minutes or until the centers are just set but still slightly jiggly to the touch.
- Cool and Chill: Let the cheesecake cups cool at room temperature for about 30 minutes, then transfer to the refrigerator. Chill for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
Notes
- For a smoother raspberry swirl, warm the raspberry jam slightly to make it easier to swirl into the batter.
- These cheesecake cups can be prepared a day in advance and stored covered in the refrigerator for convenient serving later.
- Ensure not to overbake to keep the cheesecakes creamy and avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
