Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe

Ingredients:

Crust:

1 cup graham cracker crumbs

3 tbsp granulated sugar

1/4 cup unsalted butter, melted

Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

2 tbsp fresh lemon juice

1 tsp lemon zest

Raspberry Swirl:

1/4 cup raspberry preserves or fresh raspberries, puréed

Fresh raspberries for garnish

Instructions:

Prepare Crust: Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners. Combine graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons of the mixture into each liner to form a crust. Bake for 5 minutes and let cool.

Make Filling: Beat cream cheese and sugar until smooth. Add the egg, lemon juice, and lemon zest, mixing until fully incorporated.

Assemble Cheesecake Cups: Pour filling over the cooled crusts, filling each liner about 3/4 full. Drop small dollops of raspberry purée on top and use a toothpick to swirl gently.

Bake: Bake for 15–18 minutes, or until the centers are set. Cool completely, then chill in the refrigerator for at least 2 hours.

Garnish and Serve: Top with fresh raspberries and whipped cream for an extra touch.

Perfect for parties or a refreshing dessert treat!