Bake for 5 minutes, then let cool while making the filling.
2. Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese and sugar until smooth.
Add egg, lemon juice, lemon zest, and vanilla extract, mixing until creamy.
3. Make the Raspberry Swirl:
In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
Stir and mash until a smooth sauce forms (about 5 minutes).
Strain through a fine-mesh sieve to remove seeds (optional).
4. Assemble the Cheesecake Cups:
Spoon cheesecake filling over each crust, filling about ¾ full.
Drop small teaspoons of raspberry sauce onto each cheesecake.
Use a toothpick or knife to gently swirl the raspberry sauce into the cheesecake.
5. Bake & Cool:
Bake at 325°F for 18–20 minutes, or until the cheesecakes are set but slightly jiggly in the center.
Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
6. Serve & Enjoy!
Top with whipped cream, fresh raspberries, or extra lemon zest for a beautiful finishing touch! 🍋🍓
Store in the refrigerator for up to 5 days or freeze for up to 2 months.
💡 Tips for Success:
Want Extra Tang? Add an extra ½ tbsp lemon juice to the filling.
Smooth Texture? Make sure the cream cheese is completely softened before mixing.
More Swirl? Use a bit more raspberry sauce for extra flavor and color!
Why You’ll Love It:
These Lemon Raspberry Swirl Cheesecake Cups are zesty, creamy, and bursting with fresh fruit flavor! 🍋🍓 Perfect for spring, summer, or anytime you need a light, refreshing dessert that’s easy to make and absolutely stunning! 😍