There’s something undeniably special about the combination of tangy lemon and sweet raspberries—especially when it’s swirled into a creamy, velvety cheesecake. These Lemon Raspberry Swirl Cheesecake Cups are the perfect bite-sized indulgence, offering a balance of tart and sweet flavors wrapped in a buttery graham cracker crust.

Whether you’re looking for a delightful dessert for a special gathering, a make-ahead treat for a party, or simply a small-scale cheesecake fix, these little cups are the perfect solution. They bring all the decadence of a traditional cheesecake but in a convenient, individually portioned form.

The best part? They’re surprisingly easy to make! No need for a water bath or hours of chilling—just a straightforward recipe that delivers rich, creamy cheesecake with a bright fruity twist.

Let’s get started!

Why You’ll Love This Recipe

• Perfectly Portioned – No slicing needed! Each cup is an individual serving, making them great for parties and gatherings.
• Rich & Creamy Texture – The cheesecake filling is smooth, luscious, and melts in your mouth.
• A Burst of Flavor – The tartness of raspberries paired with zesty lemon creates a beautifully balanced dessert.
• Easy to Make – No fancy techniques required—just mix, swirl, and bake!
• Make-Ahead Friendly – These cheesecake cups store well, making them a great option for prepping in advance.

Ingredients You’ll Need

For the Crust:

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

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Raspberry Swirl:

• ¼ cup fresh raspberries
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice

How to Make Lemon Raspberry Swirl Cheesecake Cups

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Scoop about 1 tablespoon of the mixture into each cupcake liner, pressing it down firmly to create an even crust.

Bake the crusts for 5 minutes, then remove them from the oven and set them aside to cool while you prepare the filling.

Step 2: Make the Raspberry Swirl

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir frequently, breaking down the raspberries until the mixture becomes smooth and syrupy. This should take about 3-4 minutes.

Once done, strain the raspberry sauce through a fine mesh sieve to remove the seeds, then set it aside to cool.

Step 3: Prepare the Cheesecake Filling

In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract, egg, sour cream, lemon juice, and lemon zest, and mix until well combined. Be careful not to overmix—you want a light and fluffy filling.

Step 4: Assemble the Cheesecake Cups

Spoon about 2 tablespoons of the cheesecake filling over each baked crust.

Next, dot the raspberry sauce over the top of each cup using a small spoon. Take a toothpick or skewer and gently swirl the raspberry sauce into the cheesecake batter to create a beautiful marbled effect.

Step 5: Bake the Cheesecakes

Place the muffin tin in the oven and bake for 18-20 minutes, or until the centers are just set but still slightly jiggly.

Once baked, turn off the oven and let the cheesecake cups sit inside for about 5 minutes with the door slightly open. Then, remove them from the oven and let them cool to room temperature.

Step 6: Chill & Serve

Transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or until fully set.

Once chilled, remove them from the liners and serve as is, or garnish with extra fresh raspberries and a sprinkle of lemon zest for a stunning presentation.

Helpful Tips

• Use Room Temperature Ingredients – This helps create a smooth, lump-free cheesecake filling.
• Don’t Overmix the Batter – Overmixing can incorporate too much air, leading to cracks in the cheesecakes.
• Let Them Cool Gradually – Sudden temperature changes can cause cracks, so allow them to cool in the oven before transferring them to the fridge.
• Make It Extra Fancy – Top with whipped cream or a drizzle of raspberry sauce for an elegant touch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes (including chilling)
• Yield: 12 cheesecake cups
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Adjusting Sweetness: If you prefer a sweeter cheesecake, you can increase the sugar in the filling by an extra tablespoon. If you like it more tart, stick with the given measurements.
• Crust Variations: Instead of graham crackers, you can use crushed vanilla wafers, digestive biscuits, or even gingersnap cookies for a unique twist.
• No Muffin Tin? If you don’t have a muffin tin, you can use silicone cupcake molds on a baking sheet for easy removal.
• Preventing Cracks: Avoid overbaking—the centers should still have a slight jiggle when you take them out of the oven.
• Raspberry Swirl Alternative: If raspberries aren’t available, you can swap them with strawberries, blackberries, or even blueberries for a different flavor profile.
• Serving Suggestion: These cheesecake cups taste even better the next day, so making them ahead is a great idea! Serve them chilled for the best texture.
• Lemon Zest Tip: Use a fine grater or microplane to zest the lemon, making sure to avoid the bitter white pith underneath.

Storage Instructions

Refrigerator: Store the cheesecake cups in an airtight container in the fridge for up to 5 days.

Freezer: If you want to keep them longer, freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or zip-top bag. They’ll last for up to 2 months. When ready to eat, let them thaw in the fridge overnight.

Frequently Asked Questions

Can I use frozen raspberries?
Yes! Just thaw them first and drain any excess liquid before making the swirl.

Do I have to use cupcake liners?
Cupcake liners make it easier to remove the cheesecakes, but if you don’t have them, you can grease the muffin tin well instead.

Can I make these ahead of time?
Absolutely! These cheesecake cups taste even better after a day in the fridge, making them a perfect make-ahead dessert.

How do I know when the cheesecakes are done?
They should be set around the edges but slightly jiggly in the center. They’ll firm up as they cool.

Related Recipes

If you loved these Lemon Raspberry Swirl Cheesecake Cups, you might also enjoy:

• Strawberry Crunch Cheesecake
• Raspberry Mousse Cake Filling and Dessert
• No-Bake Turtle Mini Cheesecakes
• White Chocolate Raspberry Cheesecake Balls

Conclusion

These Lemon Raspberry Swirl Cheesecake Cups are the perfect combination of sweet, tart, and creamy, making them an irresistible treat for any occasion. Whether you’re serving them at a party or indulging in a well-deserved dessert at home, they’re sure to impress.

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