If you’re a fan of bright, tangy flavors paired with sweet, creamy textures, these Lemon Raspberry Swirl Cheesecake Cups are for you! They’re not just a dessert; they’re a delightful explosion of taste that will brighten your day and impress your guests. Perfect for warm weather gatherings or just a special treat at home, these cups are as beautiful as they are delicious.
Imagine a luscious cheesecake filling that melts in your mouth, combined with a vibrant raspberry swirl that adds a pop of color and flavor. These cheesecake cups are easy to make and can be prepped in advance, making them a go-to dessert for any occasion. Plus, their individual servings make them perfect for sharing!
Delightful Lemon Raspberry Cheesecake Cups
These cheesecake cups feature a rich and creamy cheesecake base infused with fresh lemon juice and zest, giving them a refreshing lift. The raspberry swirl not only adds a beautiful design but also a burst of fruity sweetness that perfectly complements the tangy lemon flavor.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- Zest and juice of 1 lemon
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar
- Fresh raspberries and lemon slices for garnish
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of serving cups to form a crust.
- Mix the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add in sour cream, vanilla extract, eggs, lemon zest, and lemon juice. Mix until well combined.
- Make the Raspberry Swirl: In a separate bowl, mash the raspberries with powdered sugar until smooth. You can strain the mixture for a smoother texture if desired.
- Assemble the Cups: Pour the cheesecake mixture into the prepared cups, filling them about 3/4 full. Drop spoonfuls of the raspberry mixture on top, then use a toothpick or skewer to gently swirl the raspberry into the cheesecake.
- Bake: Place the cups in a baking dish and add hot water to the dish to create a water bath. Bake for 20-25 minutes, or until the edges are set but the centers are slightly jiggly. Turn off the oven and leave the cheesecake cups inside for 1 hour to cool gradually.
- Chill: Remove the cups from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
- Serve: Top with fresh raspberries and lemon slices before serving. Enjoy your delightful treats!
Cook and Prep Times
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 50 minutes
Nutrition Information
- Servings: 6 cups
- Calories: 320kcal
- Fat: 21g
- Protein: 5g
- Carbohydrates: 30g