Lemon Raspberry Swirl Cheesecake Cups Recipe – Easy & Delicious
Hello, lovely readers! Welcome back to our cozy corner of culinary delights. Today, we’re diving into a mouth-watering treat that perfectly balances tangy and sweet flavors. Let’s get ready to create something truly special!
Ingredients
Scale
- 1 cupgraham cracker crumbs
- 2 tablespoonssugar
- 4 tablespoonsmelted butter
- 16 ozcream cheese, softened
- 1/2 cupsugar
- 2eggs
- 1 teaspoonvanilla extract
- 1/4 cuplemon juice
- 1 tablespoonlemon zest
- 1/4 cupraspberry preserves
- Fresh raspberries, for garnish
- Lemon slices, for garnish
- Whipped cream, for garnish
Instructions
- Preheat and Prepare:Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to ensure easy removal of your cheesecakes.
- Create the Crust:In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- Mix the Cheesecake Batter:In a large bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
- Assemble the Cheesecakes:Pour the cream cheese mixture over the crust in each cupcake liner, filling about 2/3 full. Drop small dollops of raspberry preserves on top of each cheesecake and swirl gently with a toothpick to create a beautiful marbled effect.
- Bake:Bake the cheesecakes for 18-20 minutes, or until the centers are set. Allow them to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Garnish and Serve:Before serving, garnish each cheesecake cup with fresh raspberries, lemon slices, and a dollop of whipped cream for an extra touch of elegance.
Notes
Ensure your cream cheese is fully softened to avoid lumps in your cheesecake batter.
For a stronger lemon flavor, add a bit more lemon zest or a touch of lemon extract.