These Lemon Raspberry Swirl Cheesecake Cups are rich, creamy, and bursting with bright citrus and berry flavors! They feature a buttery graham cracker crust, smooth lemony cheesecake filling, and a gorgeous raspberry swirl—all in perfectly portioned cups!
Ingredients
For the Crust:
1 cup graham cracker crumbs (adds a delicious crunch!)
3 tablespoons granulated sugar (for a touch of sweetness!)
¼ cup unsalted butter, melted (holds everything together!)
For the Lemon Cheesecake Filling:
16 oz (2 packages) cream cheese, softened (for a silky texture!)
½ cup granulated sugar (balances the tartness!)
2 large eggs (helps set the cheesecake!)
¼ cup sour cream (adds creaminess & tang!)
2 tablespoons fresh lemon juice (for that zesty brightness!)
1 teaspoon lemon zest (enhances the lemon flavor!)
1 teaspoon vanilla extract (for warmth & depth!)
For the Raspberry Swirl:
½ cup fresh or frozen raspberries (adds fruity bursts!)
2 tablespoons granulated sugar (sweetens the raspberry puree!)
1 teaspoon lemon juice (brightens the berries!)
Step-by-Step Instructions
1️⃣ Preheat & Prepare the Muffin Tin
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin tin with cupcake liners.
2️⃣ Make the Graham Cracker Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the mixture firmly into the bottom of each muffin liner.
- Bake for 5 minutes, then set aside to cool.
3️⃣ Prepare the Raspberry Swirl
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook until the raspberries break down and the mixture thickens (about 5 minutes).
- Strain through a fine-mesh sieve to remove seeds, then set aside to cool.
4️⃣ Make the Lemon Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
5️⃣ Assemble the Cheesecake Cups
- Spoon 2 tablespoons of cheesecake filling over each graham cracker crust.
- Drop ½ teaspoon of raspberry sauce on top of each cup.
- Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake batter.
6️⃣ Bake & Cool
- Bake for 18–22 minutes, or until the edges are set but the centers are slightly jiggly.
- Turn off the oven, crack the door open, and let cheesecakes cool for 10 minutes.
- Transfer to a wire rack and cool completely before chilling.
7️⃣ Chill & Serve
- Refrigerate for at least 3 hours, preferably overnight, for the best texture.
- Garnish with whipped cream, fresh raspberries, or lemon zest before serving!
How to Serve These Cheesecake Cups
With a Dusting of Powdered Sugar
Drizzled with Extra Raspberry Sauce
Paired with Fresh Berries & Mint
With a Side of Lemon Curd for an Extra Tangy Touch
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months—thaw overnight before serving.
- Make Ahead: These are perfect for parties! Make them a day in advance.
Why You’ll LOVE This Recipe!
Smooth, Creamy, & Tangy – Perfect balance of lemon, raspberry, and cheesecake!
Easy to Make & Portion-Controlled – No slicing, no mess—just grab & enjoy!
Buttery Graham Cracker Crust – The perfect crunchy contrast to the creamy filling!
Elegant & Impressive – Great for parties, holidays, or special occasions!
These Luscious Lemon Raspberry Swirl Cheesecake Cups are zesty, sweet, creamy, and irresistible! Perfect for any occasion, they bring together the richness of cheesecake, the brightness of lemon, and the tartness of raspberries for a truly delightful dessert!
Tried this recipe? Let me know in the comments below!
