Description
Individual cheesecake cups with a creamy lemon-flavored filling and a sweet raspberry swirl, perfect for elegant, portioned desserts.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup raspberry preserves
- Fresh raspberries, for garnish
- Lemon slices, for garnish
- Whipped cream, for garnish
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined; press about 1 tablespoon into each liner to form the crust.
- Beat softened cream cheese with remaining sugar until smooth.
- Add eggs one at a time, mixing well after each, then stir in vanilla, lemon juice, and lemon zest.
- Pour cheesecake batter over crusts, filling each about two-thirds full.
- Spoon raspberry preserves on top and gently swirl with a toothpick to create a marbled effect.
- Bake 18–20 minutes until centers are just set.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Garnish with fresh raspberries, lemon slices, and whipped cream before serving.
Notes
- Swap raspberry preserves for strawberry or blueberry for different flavors.
- Add extra lemon zest or a splash of lemon extract for stronger citrus notes.
- Use digestive biscuits instead of graham crackers for the crust.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze without garnishes for up to one month; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert/Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
