Description
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!
Ingredients
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
Instructions
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.
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.