Description
These Luscious Lemon Raspberry Swirl Cheesecake Cups are individual-sized desserts with a zesty lemon cheesecake base and a vibrant raspberry swirl. Perfect for parties, these creamy, tangy, and slightly sweet treats are as beautiful as they are delicious.
Ingredients
Units
Scale
Makes 12 cups
- For the crust:
- 1 cup (100 g) graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons (60 g) unsalted butter, melted
- For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- For the raspberry swirl:
- 1/4 cup (60 g) fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- Prepare the crust:
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among the muffin cups and press firmly to form a crust. Use the back of a spoon to pack it down.
- Bake for 5 minutes, then let cool slightly.
- Make the raspberry swirl:
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the berries break down and the mixture thickens slightly, about 5 minutes.
- Strain through a fine-mesh sieve to remove seeds, if desired, and set aside to cool.
- Prepare the cheesecake filling:
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the egg, vanilla extract, lemon juice, and lemon zest, and beat until well combined.
- Assemble the cheesecake cups:
- Divide the cheesecake filling evenly over the cooled crusts.
- Drop small dots of the raspberry puree onto the cheesecake filling. Use a toothpick to swirl the raspberry puree into the cheesecake to create a marbled effect.
- Bake:
- Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature.
- Chill and serve:
- Refrigerate the cheesecake cups for at least 2 hours, or until fully chilled. Serve straight from the liners, or remove them for a prettier presentation.
Notes
- For a more intense lemon flavor, increase the lemon juice to 3 tablespoons.
- You can substitute strawberries or blackberries for the raspberry swirl if desired.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.