Mini Cheesecake Cups (Print Version)
# Ingredients:
01 -
1 1/2 cups Graham Cracker Crumbs (for crust).
02 -
1/4 cup Granulated Sugar (for crust).
03 -
6 tbsp Melted Butter (for crust).
04 -
1 cup Fresh Raspberries (or frozen, thawed, for raspberry swirl).
05 -
2 tbsp Granulated Sugar (for raspberry swirl).
06 -
16 oz Cream Cheese (softened, for filling).
07 -
1/2 cup Granulated Sugar (for filling).
08 -
2 Large Eggs (room temperature, for filling).
09 -
1/4 cup Heavy Cream (for filling).
10 -
1/4 cup Sour Cream or Greek Yogurt (for filling).
11 -
1 tbsp Lemon Zest (for filling).
12 -
2 tbsp Lemon Juice (for filling).
# Instructions:
01 -
Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into cupcake liners in a muffin tin. Chill while preparing the filling.
02 -
Blend raspberries and sugar until smooth. Strain the mixture to remove seeds, creating a puree.
03 -
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
04 -
Blend in heavy cream, sour cream, lemon zest, and lemon juice until the mixture is smooth.
05 -
Pour cheesecake filling over the prepared crusts, filling each cup 3/4 full.
06 -
Add small dollops of raspberry puree on top of the filling and swirl with a toothpick.
07 -
Preheat oven to 350°F (175°C). Bake the cheesecake cups for 18-22 minutes, or until the edges are set with a slight jiggle in the center.
08 -
Cool the cheesecake cups to room temperature, then refrigerate for at least 4 hours. Garnish with whipped cream or fresh berries if desired before serving.
# Notes:
01 -
Lemon Raspberry Swirl Cheesecake Cups combine tangy lemon cheesecake with a vibrant raspberry swirl in a convenient mini format.
02 -
These cups are perfect for parties, brunches, or as a delightful individual dessert.
03 -
The buttery graham cracker crust pairs beautifully with the creamy cheesecake filling and fruity raspberry swirl.