Why You’ll Love This Recipe
These Luscious Lemon Raspberry Swirl Cheesecake Cups combine the creamy richness of cheesecake with the bright, tangy flavor of lemon and the sweetness of raspberry. With a buttery graham cracker crust, a smooth lemon cheesecake filling, and a beautiful raspberry swirl, these mini cheesecakes are perfect for any occasion. They’re individual-sized for easy serving and are as delicious as they are stunning!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons lemon juice
- Zest of 1 lemon
For the Raspberry Swirl:
- ½ cup raspberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Crust:
- Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners or grease it lightly.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated with the butter.
- Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press it down firmly to form a crust. Bake for 8 minutes until lightly golden, then remove from the oven and set aside to cool.
2. Prepare the Raspberry Swirl:
- In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat, stirring occasionally, for about 5 minutes, or until the raspberries break down and the sauce thickens.
- Remove from heat and use a fine mesh strainer to strain the sauce, removing the seeds. Let the raspberry sauce cool.
3. Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, lemon juice, and lemon zest. Continue to mix until smooth and well combined.
4. Assemble the Cheesecake Cups:
- Spoon the cheesecake filling evenly into each muffin cup, over the crust, filling each about ¾ full.
- Drop 1-2 teaspoons of raspberry sauce onto each cheesecake, then use a toothpick or skewer to gently swirl the raspberry into the cheesecake mixture.
5. Bake:
- Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool completely in the pan.
- Once cool, refrigerate the cheesecake cups for at least 4 hours or overnight to set completely.
6. Serve:
- Before serving, top with fresh raspberries or a drizzle of raspberry sauce if desired. Enjoy chilled!
Servings and Timing
- Servings: 12 mini cheesecakes
- Preparation Time: 20 minutes
- Baking Time: 20 minutes
- Total Time: 4 hours (including chilling time)
Variations
- Different Fruit: Swap raspberries for strawberries, blueberries, or blackberries to create your own swirl variation.
- Crust Alternatives: Use vanilla wafer crumbs, biscuits, or even almond flour for a gluten-free crust.
- Extra Toppings: Add whipped cream, a sprinkle of graham cracker crumbs, or extra lemon zest on top for added texture and flavor.
Storage/Reheating
- Storage: Store the cheesecake cups in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake cups for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: These cheesecake cups are best served chilled, so no reheating is necessary.
FAQs
1. Can I make these ahead of time?
Yes! These cheesecake cups are actually better when made ahead of time. They need a few hours to chill and firm up.
2. Can I use a different fruit for the swirl?
Absolutely! You can swap the raspberries for strawberries, blueberries, or blackberries for a different fruity swirl.
3. How do I prevent cracks in the cheesecake?
To prevent cracks, be careful not to overmix the batter, and bake at a moderate temperature. Additionally, letting the cheesecakes cool gradually before refrigerating helps prevent cracking.
4. Can I use store-bought graham cracker crumbs for the crust?
Yes! Store-bought graham cracker crumbs will work just fine, saving you some time.
5. Can I use dairy-free ingredients for the filling?
Yes, you can substitute the cream cheese with a dairy-free alternative and use a dairy-free sour cream for a vegan option.
Conclusion
These Luscious Lemon Raspberry Swirl Cheesecake Cups are an irresistible, refreshing treat with a combination of tangy lemon and sweet raspberry flavors. The creamy texture and berry swirl make them a standout dessert that’s perfect for any celebration or a special indulgence. Make them ahead of time for a delightful, make-ahead dessert that’s sure to impress!
Print
Luscious Lemon Raspberry Swirl Cheesecake Cups
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours (including chilling time)
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Luscious Lemon Raspberry Swirl Cheesecake Cups are the perfect combination of creamy cheesecake, tangy lemon, and sweet raspberry flavors. With a buttery graham cracker crust and a stunning raspberry swirl, these mini cheesecakes are individual-sized for easy serving and perfect for any occasion. Whether for a celebration or a special treat, these cheesecake cups are as delicious as they are beautiful!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons lemon juice
- Zest of 1 lemon
For the Raspberry Swirl:
- ½ cup raspberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon water
Instructions
- Make the Crust: Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners or grease lightly. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated. Spoon 1 tablespoon of the crust mixture into each cupcake liner and press down firmly. Bake for 8 minutes, then remove from the oven and let cool.
- Prepare the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and thicken. Strain the sauce using a fine mesh strainer and let cool.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar in a large bowl until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla, sour cream, lemon juice, and lemon zest until fully combined.
- Assemble the Cheesecake Cups: Spoon the cheesecake filling into each muffin cup, over the crust, filling about ¾ full. Drop 1-2 teaspoons of raspberry sauce on top and swirl gently with a toothpick.
- Bake: Bake for 18-20 minutes or until the centers are set but slightly jiggly. Remove from the oven and let cool completely in the pan. Refrigerate for at least 4 hours or overnight.
- Serve: Top with fresh raspberries or a drizzle of raspberry sauce before serving. Enjoy chilled!
Notes
- Different Fruit: Use strawberries, blueberries, or blackberries for a variety of fruit swirls.
- Crust Alternatives: Try vanilla wafer crumbs, biscuits, or almond flour for a gluten-free option.
- Extra Toppings: Top with whipped cream, extra graham cracker crumbs, or lemon zest for added texture and flavor.
Your email address will not be published. Required fields are marked *