🍋 Luscious Lemon Raspberry Swirl Cheesecake Cups 🫐✨
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the Lemon Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
Zest of 1 lemon
3 tbsp fresh lemon juice
1/4 cup sour cream
For the Raspberry Swirl:
1 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tbsp water
1 tsp cornstarch mixed with 1 tsp water
Optional Garnish:
Whipped cream
Lemon zest or raspberry drizzle
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Divide evenly among 12 lined muffin cups, pressing firmly to form a base. Bake for 5 minutes, then set aside to cool.
Make the Raspberry Swirl:
In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until raspberries break down.
Stir in the cornstarch mixture and simmer until thickened. Strain to remove seeds if desired. Let cool.
Prepare the Lemon Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add eggs, one at a time, mixing until just combined.
Mix in lemon zest, lemon juice, and sour cream.
Assemble the Cheesecake Cups:
Spoon the lemon cheesecake filling over the cooled crusts.
Drop small amounts of raspberry sauce on top of each cup and use a toothpick to swirl it gently into the batter.
Bake the Cheesecake Cups:
Bake for 18–20 minutes, or until the centers are set but slightly jiggly.
Allow to cool at room temperature, then chill in the refrigerator for at least 2 hours.
Garnish and Serve:
Top with whipped cream, a sprinkle of lemon zest, or a drizzle of raspberry sauce for an elegant touch.
These Lemon Raspberry Swirl Cheesecake Cups are mini bursts of zesty, creamy, and fruity perfection—perfect for any occasion! 🍋🫐✨
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