Raspberry Lemon Cheesecake Cups
Warm, bright, and indulgently creamy, these Raspberry Lemon Cheesecake Cups combine tangy citrus and sweet berry with a crispy graham base, perfect for gatherings or a light dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 180 minutes
- Yield: 12 cups 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
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- Optional toppings: extra raspberries, whipped cream, lemon zest, powdered sugar
Instructions
- Preheat the oven to 325°F (160°C) and arrange cupcake liners in a standard 12-cup muffin tin.
- Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter in a mixing bowl.
- Press the mixture firmly into the bottoms of the cupcake liners and bake for 10 minutes. Let cool.
- Beat softened cream cheese and 1/2 cup sugar until smooth. Add eggs, lemon juice, and vanilla extract, mixing until just combined.
- Gently swirl in raspberries, then pour the filling into cooled crusts, filling each about two-thirds full.
- Bake for 20 to 25 minutes until centers are set but still slightly jiggly. Allow to cool, then refrigerate for at least 2 hours before serving.
- Top with optional garnishes before serving.
Notes
Soften cream cheese to room temperature for a lump-free filling. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: cheesecake, dessert, raspberry, lemon, summer dessert
Find it online: https://recipehappy.com/raspberry-lemon-cheesecake-cups/