Description
Lemon raspberry swirl cheesecake cups bring tangy sweetness to dessert lovers’ dreams. Creamy, delicate layers of zesty lemon and fresh raspberry create an irresistible treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) graham cracker crumbs
- 1 large egg
- ¼ cup (60 g) fresh or frozen raspberries
Dairy and Sweeteners:
- ⅓ cup (65 g) sugar
- 2 tablespoons sugar
- 4 tablespoons (60 g) unsalted butter, melted
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Craft a crumbly foundation by combining graham cracker crumbs with melted butter and sugar in a mixing vessel, ensuring thorough incorporation.
- Precisely distribute the crust mixture into mini muffin tins or cupcake liners, applying firm pressure to create a compact and even base layer.
- Whip cream cheese, sugar, sour cream, lemon zest, and lemon juice in a spacious mixing bowl until the mixture transforms into a silky, homogeneous texture.
- Delicately spoon the velvety cheesecake filling into each prepared crust, filling approximately two-thirds of each cup’s volume.
- Transform fresh raspberries into a vibrant puree or utilize raspberry jam, then artfully dollop small portions of the crimson mixture atop the pristine cheesecake surface.
- Employ a toothpick or slender skewer to gently intertwine the raspberry essence, creating an elegant marbled pattern throughout the filling.
- Transfer the adorned cheesecake cups into a preheated oven, allowing them to bake until the centers stabilize and set, typically requiring 15-18 minutes.
- Remove from the oven and permit the delicate desserts to cool completely at room temperature, facilitating a smooth transition to the refrigeration phase.
- Chill the cheesecake cups for a minimum of two hours, enabling the flavors to harmonize and the texture to solidify.
- Retrieve from the refrigerator and serve these elegant, tangy-sweet miniature desserts, ready to delight and impress.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac or gluten-sensitive diets.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie version that maintains delicious flavor profile.
- Opt for dairy-free cream cheese and coconut cream to transform this recipe into a vegan-friendly dessert that’s equally creamy and indulgent.
- Freeze these cheesecake cups for up to one month, creating make-ahead friendly mini desserts perfect for unexpected guests or spontaneous sweet cravings.
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg