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Raspberry Lemon Cheesecake Cups

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Bright and creamy Raspberry Lemon Cheesecake Cups with a buttery graham cracker crust, tangy lemon filling, and fresh raspberry swirls, perfect for sharing.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 175 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar (for crust)
  • 1/4 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries (whole or lightly mashed)
  • Optional toppings: extra raspberries, whipped cream, lemon zest, powdered sugar

Instructions

  1. Preheat the oven to 325°F (160°C) and arrange a 12-cup muffin tin with cupcake liners.
  2. Combine the graham cracker crumbs, 3 tablespoons sugar, and melted butter in a mixing bowl.
  3. Press the mixture firmly into the bottoms of the cupcake liners.
  4. Bake the crusts for 10 minutes, then let cool.
  5. Beat the cream cheese and 1/2 cup sugar in another bowl until smooth.
  6. Add the eggs, lemon juice, and vanilla extract to the cream cheese mixture.
  7. Gently swirl in the raspberries.
  8. Pour the filling into the cooled crusts, filling each about two-thirds full.
  9. Bake for 20 to 25 minutes until the centers are set but slightly jiggly.
  10. Cool on a wire rack, then refrigerate for at least 2 hours before serving.

Notes

Use room temperature ingredients for a smooth filling. Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.

Nutrition

Find it online: https://daytasty.com/raspberry-lemon-cheesecake-cups/