Lemon Raspberry Cheesecake Miniatures

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These Luscious Lemon Raspberry Swirl Cheesecake Cups are a showstopper dessert. The creamy, smooth cheesecake filling is perfectly complemented by the bright, tangy lemon zest and a vibrant raspberry swirl, which creates a marbled effect that’s both beautiful and mouth-watering. These little cheesecake cups are perfect for any occasion, from family dinners to holiday parties.

  1. Ingredients:
    For the Crust:
    • 1 cup graham cracker crumbs
    • 3 tablespoons granulated sugar
    • 1/4 cup unsalted butter, melted
    For the Cheesecake Filling:
    • 16 oz cream cheese, softened
    • 1 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 3 large eggs
    • 1/2 cup sour cream
    • 1/4 cup heavy cream
    • Zest of 1 lemon
    • 2 tablespoons fresh lemon juice
    For the Raspberry Swirl:
    • 1/2 cup fresh raspberries
    • 2 tablespoons granulated sugar
    • 1 tablespoon water
    • 1 teaspoon lemon juice
    Directions:
    1. Preheat the oven to 325°F (165°C). Line a muffin tin with 12 cupcake liners and set aside.
    2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Spoon about 1 tablespoon of the mixture into the bottom of each cupcake liner and press down firmly to form a crust. Bake for 8-10 minutes, then set aside to cool.
    3. To make the raspberry swirl, combine the raspberries, sugar, water, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Use a fine-mesh strainer to strain out the seeds, then set the raspberry syrup aside to cool.
    4. In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sour cream, heavy cream, lemon zest, and lemon juice, and mix until smooth.
    5. Spoon the cheesecake mixture into each cupcake liner, filling them about 3/4 of the way. Then, drop small spoonfuls of the raspberry sauce on top of each cheesecake cup. Use a toothpick or skewer to swirl the raspberry sauce into the cheesecake mixture for a marbled effect.
    6. Bake for 20-25 minutes, or until the cheesecakes are set but slightly jiggly in the center. Turn off the oven and let the cheesecakes cool in the oven with the door slightly open for 1 hour. Afterward, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or overnight.
    7. Before serving, garnish with fresh raspberries or additional raspberry swirl if desired.
    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 4 hours 45 minutes (including chilling time)
    Kcal: 280 kcal per serving | Servings: 12 servings

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