🍋 Lemon Raspberry Swirl Cheesecake Cups 🍇🧁✨

Creamy, tangy, and sweet mini cheesecakes with a vibrant raspberry swirl—perfect for any occasion!

Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 3 tbsp granulated sugar
• ¼ cup unsalted butter, melted

For the Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract (optional)

For the Raspberry Swirl

• ¼ cup raspberry preserves or puréed fresh raspberries
• 1 tsp honey or maple syrup (optional)
• Fresh raspberries, for garnish

Instructions

1. Prep: Preheat oven to 325°F (160°C). Line muffin tin with cupcake liners.
2. Crust: Mix crumbs, sugar, and melted butter. Press into liners. Bake 5 minutes, then cool.
3. Filling: Beat cream cheese and sugar until smooth. Add egg, lemon juice, zest, and vanilla. Mix until creamy.
4. Assemble: Divide filling into liners (¾ full). Drop raspberry purée on top. Swirl gently with toothpick.
5. Bake: Bake 15–18 minutes until centers are set. Cool completely.
6. Chill: Refrigerate at least 2 hours. Garnish with fresh raspberries before serving.

Details

• Prep Time: 15 minutes
• Bake Time: 15–18 minutes
• Total Time: ~35 minutes + chilling
• Yield: 12 cheesecake cups
• Kcal: ~180 per cup

✨ A delightful balance of citrus and berry in every bite—mini cheesecakes that look as good as they taste!