Luscious Lemon Raspberry Swirl Cheesecake Cups
Introduction
These Lemon Raspberry Swirl Cheesecake Cups are bright, tangy, and irresistibly creamy. With a buttery graham cracker crust, zesty lemon filling, and a gorgeous raspberry swirl, they’re the perfect balance of sweet and tart. Individually portioned, they make elegant desserts for parties, holidays, or anytime you want a refreshing treat.
Ingredients
For the Crust
1 cup graham cracker crumbs
3 tbsp granulated sugar
¼ cup unsalted butter, melted
For the Filling
8 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 large egg
¼ cup sour cream
For the Raspberry Swirl
½ cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
Instructions
Prepare Crust
Preheat oven to 325°F (165°C). Line muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Divide among liners and press firmly. Bake 5 minutes, then cool slightly.
Make Raspberry Sauce
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for 4–5 minutes until berries break down. Mash and strain to remove seeds. Cool completely.
Prepare Filling
Beat cream cheese and sugar until smooth. Add vanilla, lemon zest, and lemon juice. Mix in egg, then sour cream until creamy.
Assemble Cups
Spoon filling over cooled crusts. Add small spoonfuls of raspberry sauce on top and swirl gently with a toothpick.
Bake & Cool
Bake 18–22 minutes until centers are just set. Turn off oven, crack door, and let cool inside for 15 minutes. Remove, cool fully, then refrigerate at least 2 hours.
Tips & Tricks
Extra tang: Add more lemon zest for a stronger citrus punch.
Smooth swirl: Chill raspberry sauce slightly before swirling to avoid sinking.
Creamier texture: Don’t overbake — slight jiggle in the center is perfect.
Make ahead: Best when chilled overnight for maximum flavor.
Variations
Blueberry Swirl: Swap raspberries for blueberries.
Chocolate Drizzle: Add melted dark chocolate over the top.
Mini Key Lime Cups: Replace lemon with lime juice and zest.
Festive Garnish: Top with fresh berries and mint leaves for presentation.
Serving Suggestions
Serve chilled with whipped cream.
Pair with iced tea or sparkling lemonade.
Arrange on a tiered dessert stand for parties.
FAQs
Q: Can I use frozen raspberries?
A: Yes, just thaw slightly before cooking.
Q: Can I skip the sour cream?
A: Greek yogurt works as a substitute.
Q: Can I freeze them?
A: Yes, freeze without toppings for up to 1 month.
Nutritional Notes (Approx. per cup, 12 servings)
Calories: ~210 kcal
Protein: 4g
Fat: 12g
Carbs: 20g
Conclusion
These Luscious Lemon Raspberry Swirl Cheesecake Cups are tangy, creamy, and beautifully swirled. They’re easy to make, stunning to serve, and guaranteed to impress with their refreshing flavor and vibrant look.