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Raspberry Lemon Cheesecake Cups

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Warm, bright, and just the right size for any gathering, these Raspberry Lemon Cheesecake Cups are creamy, tangy, and refreshingly fruity.

Ingredients

Scale
  • 1 cup graham cracker crumbs, finely crushed
  • 3 tablespoons granulated sugar (for crust)
  • 1/4 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries
  • Optional toppings: extra raspberries, whipped cream, lemon zest, powdered sugar

Instructions

  1. Preheat the oven to 325°F (160°C). Arrange a standard 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter in a mixing bowl. Mix until evenly moistened.
  3. Press the mixture into the bottoms of the cupcake liners to form a crust. Bake for 10 minutes and let cool.
  4. Beat cream cheese and 1/2 cup sugar until smooth. Scrape the bowl sides to avoid lumps.
  5. Add eggs, lemon juice, and vanilla extract, mixing until just combined.
  6. Swirl in the raspberries gently. Pour the filling into the cooled crusts, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes or until centers are set but slightly jiggly. Cool on a wire rack before refrigerating for at least 2 hours.
  8. Serve topped with optional garnishes such as extra raspberries, whipped cream, lemon zest, or powdered sugar.

Notes

For best results, bring cream cheese to room temperature and avoid overmixing to prevent cracks.

Nutrition

Keywords: cheesecake, raspberry, lemon, dessert, brunch, potluck

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