Introduction
These Lemon Raspberry Swirl Cheesecake Cups are a delightful, bite-sized twist on traditional cheesecake! 🍋🍓 With a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a gorgeous raspberry swirl, these mini cheesecakes are fresh, tangy, and perfectly sweet. They’re easy to make, great for parties, and a refreshing treat year-round!
📋 Ingredients
For the Crust:
1 cup graham cracker crumbs 🍪
3 tbsp granulated sugar
¼ cup unsalted butter, melted 🧈
For the Cheesecake Filling:
8 oz cream cheese, softened 🧀
¼ cup granulated sugar
1 large egg 🥚
1 tbsp lemon juice 🍋
1 tsp lemon zest 🍋
½ tsp vanilla extract
For the Raspberry Swirl:
¼ cup fresh or frozen raspberries 🍓
1 tbsp granulated sugar
1 tsp lemon juice 🍋
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Divide the mixture evenly among 12 cupcake liners, pressing down firmly.