Print

Lemon Raspberry Swirl Cheesecake Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright, tangy, and sweet, these lemon raspberry swirl cheesecake cups are creamy delights in cupcake form. Perfect for parties, brunches, or any day that needs a little dessert magic.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1/2 cup raspberries, pureed

Instructions

  1. Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
  2. Mix graham cracker crumbs and melted butter in a small bowl.
  3. Press a tablespoon of the crust mixture into each liner and flatten firmly.
  4. In a separate bowl, beat cream cheese until smooth, then add sugar, vanilla, lemon zest, and eggs one at a time. Mix until just combined.
  5. Pour the cheesecake filling evenly over each crust.
  6. Add spoonfuls of raspberry puree on top and swirl with a toothpick.
  7. Bake for 18–22 minutes until the edges are set and centers slightly jiggle.
  8. Cool in the pan, then refrigerate for at least 2 hours before serving.

Notes

  • Let cream cheese come to room temperature for a smooth filling.
  • Do not overbake. A slight jiggle in the center is perfect.
  • Top with whipped cream and fresh raspberries for an elegant finish.

Find it online: https://dishmio.com/lemon-raspberry-swirl-cheesecake-cups/