Lemon Raspberry Swirl Cheesecake Cups

Name: Mini Cheesecake Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups Graham Cracker Crumbs (for crust).; 1/4 cup Granulated Sugar (for crust).; 6 tbsp Melted Butter (for crust).; 1 cup Fresh Raspberries (or frozen, thawed, for raspberry swirl).; 2 tbsp Granulated Sugar (for raspberry swirl).; 16 oz Cream Cheese (softened, for filling).; 1/2 cup Granulated Sugar (for filling).; 2 Large Eggs (room temperature, for filling).; 1/4 cup Heavy Cream (for filling).; 1/4 cup Sour Cream or Greek Yogurt (for filling).; 1 tbsp Lemon Zest (for filling).; 2 tbsp Lemon Juice (for filling).

Featured in Irresistible Sweet Treats.

These Lemon Raspberry Swirl Cheesecake Cups are a delightful combination of creamy cheesecake, tangy lemon, and vibrant raspberry. With a buttery graham cracker crust, these mini desserts are perfect for individual servings at parties, brunches, or special occasions. The swirl of raspberry puree adds a pop of color and fruity sweetness, making each bite irresistible. Garnish with whipped cream or fresh berries for a beautiful presentation!

By Clare Greco

Updated on Mon, 20 Jan 2025 16:05:20 GMT

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Brighten up your dessert table with these Lemon Raspberry Swirl Cheesecake Cups! Combining tangy lemon cheesecake with a vibrant raspberry swirl, these mini treats are as delicious as they are elegant. Nestled in buttery graham cracker crusts, they’re perfect for parties, brunches, or any special occasion.

INGREDIENTS

Graham Cracker Crumbs: 1 1/2 cups, for the buttery crust
Sugar: 1/4 cup granulated (for crust) + 2 tbsp granulated (for raspberry swirl)
Butter: 6 tbsp melted, to bind the crust
Raspberries: 1 cup fresh or frozen (thawed), for the swirl
Cream Cheese: 16 oz softened, for a creamy cheesecake base
Eggs: 2 large, room temperature, for structure
Heavy Cream: 1/4 cup, for richness
Sour Cream or Greek Yogurt: 1/4 cup, for tang
Lemon Zest and Juice: 1 tbsp zest and 2 tbsp juice, for bright flavor

INSTRUCTIONS

Step 1:: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2:: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until combined and press the mixture into the liners. Chill while preparing the filling.
Step 3:: Blend raspberries and sugar in a blender until smooth. Strain to remove seeds, creating a puree for the swirl.
Step 4:: In a mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Blend in heavy cream, sour cream, lemon zest, and juice until smooth.
Step 5:: Pour the cheesecake filling over the prepared crusts, filling each cup about 3/4 full.
Step 6:: Add small dollops of raspberry puree on top of each cup. Use a toothpick to swirl the puree into the cheesecake filling.
Step 7:: Bake for 18-22 minutes, or until the edges are set and the centers have a slight jiggle.
Step 8:: Cool to room temperature, then refrigerate for at least 4 hours. Garnish with whipped cream or fresh berries before serving, if desired.

Serving and Storage Tips

Serve chilled for the best texture and flavor.
Store in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage, and thaw overnight in the refrigerator.

Helpful Notes

For a more vibrant swirl, add a few drops of food coloring to the raspberry puree.
Use a water bath to prevent cracking if baking at higher altitudes.

Tips from Well-Known Chefs

Chef Laura recommends sprinkling powdered sugar over the tops for added sweetness and presentation.
Chef Antonio suggests experimenting with mixed berries for a unique flavor twist.

Mini Cheesecake Cups

Tangy lemon cheesecake swirled with raspberry puree in buttery graham cracker crusts. Perfect individual desserts for any occasion!

Prep Time

20 Minutes

Cook Time

20 Minutes

Total Time

40 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 Cheesecake Cups)

Dietary: Vegetarian

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

Step 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.

Step 02

Blend raspberries and sugar until smooth. Strain the mixture to remove seeds, creating a puree.

Step 03

Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.

Step 04

Blend in heavy cream, sour cream, lemon zest, and lemon juice until the mixture is smooth.

Step 05

Pour cheesecake filling over the prepared crusts, filling each cup 3/4 full.

Step 06

Add small dollops of raspberry puree on top of the filling and swirl with a toothpick.

Step 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.

Step 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

Lemon Raspberry Swirl Cheesecake Cups combine tangy lemon cheesecake with a vibrant raspberry swirl in a convenient mini format.
These cups are perfect for parties, brunches, or as a delightful individual dessert.
The buttery graham cracker crust pairs beautifully with the creamy cheesecake filling and fruity raspberry swirl.