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Instructions:
Preheat & Prepare:
Preheat the oven to 325°F (163°C).
Line a 12-cup muffin tin with cupcake liners.
Make the Graham Cracker Crust:
Mix graham cracker crumbs, sugar, and melted butter together.
Press 1 tbsp of the mixture into each muffin liner.
Bake for 5 minutes, then set aside to cool.
Prepare the Raspberry Swirl:
Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 5 minutes until thickened.
Strain the mixture through a sieve to remove seeds, then cool.
Make the Lemon Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in sour cream, lemon juice, zest, and vanilla.
Assemble the Cheesecake Cups:
Spoon 2 tbsp of cheesecake filling over each graham cracker crust.
Drop ½ tsp of raspberry sauce onto each cup and swirl with a toothpick.
Bake & Cool:
Bake for 18-22 minutes until the edges are set but centers are slightly jiggly.
Let cool in the oven with the door cracked for 10 minutes, then transfer to a wire rack to cool completely.
Chill & Serve:
Refrigerate for at least 3 hours (or overnight for best texture).
Garnish with whipped cream, fresh raspberries, or lemon zest before serving.
Serving Suggestions:
Dust with powdered sugar.
Drizzle with extra raspberry sauce.
Pair with fresh berries and mint.
Serve with a side of lemon curd for a tangy twist!
Storage & Make-Ahead Tips:
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze for up to 2 months—thaw overnight.
Make-Ahead: Make a day in advance for the best texture!
These cheesecake cups are the perfect combination of creamy, tangy, and sweet with a lovely graham cracker crunch. Perfect for any occasion!
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