Lemon Raspberry Swirl Cheesecake Cups

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These Lemon Raspberry Swirl Cheesecake Cups are the perfect balance of tangy and sweet, featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and a luscious raspberry swirl. The tartness of the raspberries pairs beautifully with the rich, velvety cheesecake, while the bright lemon flavor adds a refreshing touch. Each bite is a delightful combination of smooth, crunchy, and fruity goodness.

Not only are these cheesecake cups visually stunning, but they’re also incredibly easy to make. They’re ideal for parties, afternoon treats, or special occasions when you want an elegant yet simple dessert. The individual servings make them convenient for sharing, and their vibrant flavors will leave everyone wanting more.

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Ingredients for Lemon Raspberry Swirl Cheesecake Cups

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

For the Raspberry Swirl:

• 1/3 cup fresh raspberries
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Evenly distribute the crust mixture into each liner, pressing it down firmly with the back of a spoon or the bottom of a small glass. Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.

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Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, lemon juice, and lemon zest, then continue to mix until fully incorporated. Be careful not to overmix, as this can create air bubbles in the cheesecake.

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Step 3: Prepare the Raspberry Swirl

In a small bowl, mash the fresh raspberries with sugar and lemon juice until smooth. For a finer texture, strain the mixture through a sieve to remove seeds, or leave them in for a more rustic look.

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Step 4: Assemble and Swirl

Spoon the cheesecake filling over the cooled crusts, filling each cup about three-quarters full. Drop small spoonfuls of the raspberry mixture on top of each cheesecake. Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake filling, creating a marbled effect.

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Step 5: Bake and Cool

Bake the cheesecake cups for 18–20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving to allow the flavors to develop and the texture to set.

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Storage Instructions

To keep your Lemon Raspberry Swirl Cheesecake Cups fresh, store them in an airtight container in the refrigerator for up to 5 days. If you need to keep them longer, freeze them individually in a single layer before transferring them to a sealed container. They can be frozen for up to 2 months—just thaw them in the fridge overnight before serving.

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Estimated Nutrition (Per Serving)

• Calories: ~180
• Carbohydrates: 18g
• Protein: 3g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Fiber: 1g
• Sugar: 12g

(Nutritional values are approximate and may vary based on ingredient brands and portion sizes.)

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Frequently Asked Questions

1. Can I use frozen raspberries instead of fresh?

Yes! Just thaw them and mash them well before mixing with sugar and lemon juice.

2. Can I make these ahead of time?

Absolutely! These cheesecake cups taste even better after chilling, so you can make them a day or two in advance.

3. What if I don’t have a muffin tin?

You can use silicone baking cups placed on a baking sheet, but a muffin tin helps them keep their shape best.

4. How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and do not overbake. The centers should still have a slight jiggle when you take them out.

5. Can I use a different fruit for the swirl?

Yes! Strawberries, blueberries, or blackberries all work well in place of raspberries.

6. What’s the best way to remove the cheesecakes from the liners?

Chilling them first helps firm them up, making removal easier. You can also lightly grease the liners before adding the crust.

7. Can I use a sugar substitute?

Yes, you can use a sugar alternative like erythritol or monk fruit sweetener, but it may slightly alter the texture.

8. Do I have to bake the crust?

Baking helps it set and stay firm, but if you prefer a no-bake version, just chill the crust in the fridge for about 30 minutes before adding the filling.

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