Description
These mini cheesecake cups are the perfect combination of tangy lemon and sweet raspberry swirls on a buttery graham cracker crust. A delightful bite-sized dessert, they’re easy to make and perfect for parties, gatherings, or a refreshing treat
Ingredients
Units
Scale
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. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons of the mixture into each liner to form a firm crust. Bake for 5 minutes, then let cool.
- Make Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add the egg, lemon juice, and lemon zest, mixing until fully incorporated.
- Assemble Cheesecake Cups: Pour the cream cheese filling over the cooled crusts, filling each liner about ¾ full. Drop small dollops of raspberry purée on top and use a toothpick to create a swirl pattern.
- Bake: Bake for 15–18 minutes, or until the centers are set. Remove from oven and let cool completely at room temperature. Then refrigerate for at least 2 hours to firm up.
- Garnish and Serve: Top with fresh raspberries and, if desired, a dollop of whipped cream before serving.
Notes
- Swap raspberry preserves with strawberry or blueberry purée for a different flavor twist.
- Store cheesecake cups in an airtight container in the fridge for up to 4 days.
- For a firmer texture, refrigerate overnight before serving.
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg