These Lemon Raspberry Swirl Cheesecake Cups are the perfect blend of tangy lemon and sweet raspberry swirled into a creamy cheesecake filling. A buttery graham cracker crust adds a delightful crunch, making these mini cheesecakes an irresistible dessert. Whether you’re hosting a party, celebrating a special occasion, or simply indulging in a homemade treat, these cheesecake cups are easy to prepare and offer a burst of refreshing flavors in every bite. With their elegant presentation and rich texture, they are sure to become a favorite!

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract (optional, for added depth)

For the Raspberry Swirl:

• 1/4 cup raspberry preserves or fresh raspberries, puréed
• 1 teaspoon honey or maple syrup (optional, to enhance sweetness)
• Fresh raspberries for garnish

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Mix well until the texture resembles damp sand.
4. Press about 1–2 tablespoons of the mixture into each liner to form a firm crust.
5. Bake for 5 minutes, then set aside to cool completely.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the egg, lemon juice, lemon zest, and vanilla extract (if using), mixing until fully incorporated.
3. Avoid overmixing to maintain a light and fluffy texture.
4. Scrape down the sides of the bowl to ensure an even mixture.

Step 3: Assemble the Cheesecake Cups

1. Pour the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
2. In a small bowl, mix raspberry purée with honey or maple syrup (if using) for a naturally sweet touch.
3. Drop small dollops of the raspberry mixture on top of each cheesecake cup.
4. Use a toothpick or skewer to create elegant swirls by gently swirling the raspberry purée into the cheesecake batter.

Step 4: Bake and Cool

1. Bake in the preheated oven for 15–18 minutes, or until the centers are set but slightly jiggly.
2. Turn off the oven and leave the cheesecakes inside for 5 minutes with the door slightly open to prevent cracking.
3. Remove from the oven and allow to cool completely at room temperature before transferring to the refrigerator.
4. Chill for at least 2 hours, or overnight for best results.

Step 5: Garnish and Serve

1. Just before serving, top each cheesecake cup with fresh raspberries for a vibrant touch.
2. Add a dollop of whipped cream or dust lightly with powdered sugar for an extra indulgence.
3. Serve chilled and enjoy the refreshing citrus-berry flavor in every bite!

Tips for the Best Cheesecake Cups

• Use Room Temperature Ingredients: This ensures a smooth and lump-free filling.
• Don’t Overmix the Batter: Overmixing can introduce excess air, leading to cracks in the cheesecake.
• Let Them Cool Gradually: Cooling the cheesecakes slowly prevents sinking and helps maintain a firm texture.
• Try Different Preserves: Substitute raspberry with strawberry, blackberry, or blueberry preserves for variety.
• For Extra Crunch: Sprinkle finely chopped nuts (such as almonds or pecans) on top of the crust before adding the filling.

Why You’ll Love This Recipe

• Perfectly Portioned: No slicing required—these individual cups make serving easy and mess-free.
• Great Make-Ahead Dessert: These mini cheesecakes store well and can be made in advance for events.
• Visually Stunning: The swirled raspberry pattern creates an elegant and appealing presentation.
• Light Yet Creamy: The combination of tangy lemon and smooth cheesecake is both refreshing and indulgent.
• Customizable: Easily switch up flavors, toppings, or crust variations to suit your preference.

Variations to Try

• Chocolate Lemon Cheesecake Cups: Drizzle with melted dark or white chocolate for a rich contrast.
• Coconut-Lemon Delight: Replace graham cracker crumbs with crushed coconut cookies and top with toasted coconut flakes.
• Gluten-Free Alternative: Use gluten-free graham crackers or crushed almond flour cookies for a gluten-free version.
• Vegan-Friendly Option: Substitute dairy-free cream cheese, coconut cream, and a flax egg to create a plant-based version.

Frequently Asked Questions

Can I make these ahead of time?

Yes! These cheesecake cups can be stored in the refrigerator for up to 3 days. Add fresh toppings just before serving for the best presentation.

Can I freeze them?

Absolutely! Freeze the cheesecake cups in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.

What if I don’t have raspberry preserves?

You can mash fresh raspberries with a little sugar or substitute with another fruit purée, such as strawberry or blueberry.

Do I have to use cupcake liners?

Cupcake liners make removal and serving easy, but you can also use a well-greased muffin tin if liners are unavailable.

How do I prevent cracks in my cheesecake cups?

Avoid overmixing the batter, do not overbake, and allow the cheesecakes to cool gradually before refrigerating.