Description

These Lemon Raspberry Swirl Cheesecake Cups are a perfect blend of tangy lemon, rich cream cheese, and a sweet raspberry swirl. With a buttery graham cracker crust, creamy cheesecake filling, and a beautifully marbled raspberry topping, these individual treats are both visually stunning and delicious. They’re easy to make and ideal for any occasion!

Ingredients

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

Instructions

Prepare the Crust: Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners. Combine graham cracker crumbs, sugar, and melted butter. Evenly distribute into liners and press down firmly. Bake for 5 minutes, then cool.
Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add egg, vanilla, lemon juice, and zest, mixing until combined.
Prepare the Raspberry Swirl: Mash raspberries with sugar and lemon juice. Strain for a smoother texture or leave as is.
Assemble and Swirl: Spoon cheesecake filling over crusts. Drop raspberry mixture in small spoonfuls on top. Use a toothpick to swirl into the batter.
Bake and Cool: Bake for 18-20 minutes until centers are set but slightly jiggly. Cool in the pan for 10 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours before serving.

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 20 minutes