Description
Creamy lemon cheesecakes with a raspberry swirl, served in individual portions without any baking required.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup raspberry jam
- Fresh raspberries for garnish
Instructions
1. Prepare the Crust:
- Mix graham cracker crumbs with melted butter and press into the bottom of 12 lined muffin tins.
- In a large bowl, beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spoon the cheesecake filling over the crusts in the muffin tins.
- Warm the raspberry jam slightly and drizzle over each cheesecake. Use a toothpick to swirl.
- Refrigerate for at least 4 hours or until set. Garnish with fresh raspberries before serving.
Notes
You can customize the seasonings to taste.