I love how these Lemon Raspberry Swirl Cheesecake Cups bring together creamy cheesecake, bright lemon flavor, and sweet raspberry in one perfectly portioned dessert. Every time I make them, I’m reminded why individual desserts are so satisfying—they’re easy to serve, beautiful to look at, and feel like a special treat without much effort.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers big flavor with simple steps. I like that the lemon adds a fresh, zesty contrast to the rich cream cheese, while the raspberry swirl gives each cup a pop of color and sweetness. I also appreciate how versatile these cheesecake cups are, whether I’m making them for guests or just keeping a few in the fridge for myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup raspberry preserves
Fresh raspberries, for garnish
Lemon slices, for garnish
Whipped cream, for garnish
Directions
I start by preheating the oven to 325°F (163°C) and lining a muffin tin with cupcake liners so the cheesecakes are easy to remove later.
I mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a bowl until everything is evenly combined. I press about one tablespoon of this mixture into each liner to form the crust.
In a separate bowl, I beat the softened cream cheese with the remaining sugar until smooth. I add the eggs one at a time, mixing well after each one, then stir in the vanilla extract, lemon juice, and lemon zest.
I pour the cheesecake batter over the crusts, filling each cup about two-thirds full. I spoon small dollops of raspberry preserves on top and gently swirl them with a toothpick to create a marbled look.
I bake the cheesecake cups for 18 to 20 minutes, until the centers are just set. I let them cool completely at room temperature before transferring them to the refrigerator for at least two hours.
Before serving, I like to garnish each cup with fresh raspberries, a slice of lemon, and a bit of whipped cream.
Servings And Timing
I usually get about 12 cheesecake cups from this recipe.
Preparation time is around 15 minutes, baking takes about 20 minutes, and chilling requires at least 2 hours. Altogether, I plan for roughly 2 hours and 35 minutes from start to finish.
Variations
I sometimes swap the raspberry preserves for strawberry or blueberry to change the flavor. When I want a stronger citrus note, I add extra lemon zest or a small splash of lemon extract. I’ve also made these with crushed digestive biscuits instead of graham crackers, which works just as well.
Storage/Reheating
I store these cheesecake cups in an airtight container in the refrigerator, where they stay fresh for up to five days. I prefer them chilled, but if I want a softer texture, I let them sit at room temperature for a few minutes before eating.
FAQs
Can I use a different type of fruit preserve?
I often use strawberry or blueberry preserves, and both work beautifully in this recipe.
What can I use instead of graham crackers?
I substitute digestive biscuits or crushed cookies when I don’t have graham crackers on hand.
How do I keep the cheesecake cups from cracking?
I make sure not to overmix the batter and bake them just until set, then let them cool gradually before refrigerating.
Can I make these ahead of time?
I like making them a day in advance because the flavors develop even more after chilling overnight.
Can I freeze these cheesecake cups?
I freeze them without the garnishes for up to one month, then thaw them in the refrigerator before serving.
Conclusion
I always enjoy making these Lemon Raspberry Swirl Cheesecake Cups because they’re easy, elegant, and full of bright, balanced flavors. Every bite feels indulgent yet refreshing, and they never fail to impress. Whether I’m baking for a gathering or treating myself, this recipe is one I come back to again and again.
