Ingredients
For the Crust:
1 cup graham cracker crumbs
3 tbsp granulated sugar
¼ cup unsalted butter, melted
For the Cheesecake Filling:
8 oz (226g) cream cheese, softened
¼ cup granulated sugar
1 large egg
2 tbsp fresh lemon juice
1 tsp lemon zest
For the Raspberry Swirl:
¼ cup raspberry preserves or fresh raspberries, puréed
Fresh raspberries (for garnish)
Instructions
1 Prepare the Crust
Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Divide the mixture evenly into the muffin cups, pressing down firmly to form a compact crust.
Bake for 5 minutes, then set aside to cool slightly.
2 Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the egg, lemon juice, and lemon zest, mixing until fully incorporated. Do not overmix.
3 Assemble the Cheesecake Cups
Spoon the cheesecake mixture over the crusts, filling each muffin cup about ¾ full.
Drop ½ teaspoon of the raspberry purée on top of each cheesecake cup.
Use a toothpick or skewer to gently swirl the raspberry into the cheesecake batter for a beautiful marbled effect.
4 Bake & Chill
Bake in the preheated oven for 15-18 minutes, or until the centers are slightly set but still jiggly.
Let them cool to room temperature, then refrigerate for at least 2 hours (preferably overnight) for the best texture.
5 Garnish & Serve
Before serving, top each cheesecake cup with a fresh raspberry and a sprinkle of lemon zest for an extra pop of flavor.
Serving Information
Prep Time: 15 minutes
Bake Time: 15-18 minutes
Chill Time: 2+ hours
Luscious Lemon Raspberry Swirl Cheesecake Cups
