Description
These individual cheesecake cups feature a creamy lemon base swirled with fresh raspberry sauce, perfect for a refreshing dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam
- Optional: Fresh raspberries and lemon slices for garnish
Instructions
- Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined; press into the bottom of each liner.
- In a separate bowl, beat cream cheese and sugar until smooth; add eggs one at a time, mixing well.
- Stir in sour cream, lemon zest, and lemon juice until fully incorporated.
- In a small saucepan, heat raspberries and jam over medium heat until thickened; let cool slightly.
- Spoon the cream cheese mixture over the crust in the liners, then swirl in the raspberry mixture.
- Bake for 20-25 minutes or until set; cool in the pan, then refrigerate for at least 2 hours.
- Garnish with fresh raspberries and lemon slices before serving.
Notes
For best results, use room temperature ingredients and ensure the cheesecake cups are fully chilled before serving. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 14g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 5g