Luscious Lemon Raspberry Swirl Cheesecake Cups
(No-bake or bake option!)
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Ingredients
For the Crust:
1¼ cups graham cracker crumbs
4 tbsp melted unsalted butter
2 tbsp sugar
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For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 tbsp lemon zest
2 tbsp fresh lemon juice
¾ cup heavy whipping cream (whipped separately)
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For the Raspberry Swirl:
¾ cup fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
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For Topping:
Sweetened whipped cream
Fresh raspberries
Lemon peel curls (optional)
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Instructions
1. Make the Crust:
1. Mix crumbs, sugar, and melted butter until combined.
2. Press into the bottoms of lined cupcake or silicone muffin molds.
3. Freeze while preparing the filling.
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2. Make the Raspberry Swirl:
1. In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
2. Stir and mash until jammy (about 4–5 mins).
3. Strain through a sieve to remove seeds if desired. Cool completely.
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3. Make the Cheesecake Filling:
1. Beat cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth.
2. Fold in the whipped cream gently to lighten the texture.
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4. Assemble the Cheesecake Cups:
1. Spoon cheesecake filling over the chilled crusts.
2. Drop small spoonfuls of raspberry sauce on top and swirl gently with a toothpick.
3. Freeze for 2–3 hours until set (or refrigerate for 6+ hours for softer texture).
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5. Decorate:
1. Pipe whipped cream on top.
2. Garnish with a fresh raspberry and a lemon curl!
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Servings: 8–10 mini cheesecake cups
Calories: ~320 per cup
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Tips:
Silicone molds make them super easy to unmold cleanly.
For a baked version, bake at 325°F for 18–20 minutes, then chill completely.