Description
Silky lemon raspberry swirl cheesecake cups deliver a delightful dance of tangy and sweet flavors in miniature dessert form. Rich cream cheese blends with zesty lemon and swirled raspberry, creating an irresistible treat you won’t be able to stop enjoying.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (85 grams) melted butter
Raspberry Swirl Ingredients:
- 1 cup fresh raspberries
- 2 tablespoons (30 grams) granulated sugar
Filling Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup heavy cream
- 1/4 cup sour cream or greek yogurt
- 1 tablespoon lemon zest
- 2 tablespoons (30 milliliters) lemon juice
Instructions
- Craft a buttery foundation by thoroughly mixing graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into cupcake liners within a muffin tin. Refrigerate while preparing subsequent components.
- Transform fresh raspberries into a vibrant puree by blending with sugar, then meticulously straining to eliminate seeds, resulting in a smooth, seedless sauce.
- Create a luxurious cheesecake base by whipping softened cream cheese and sugar until achieving a silky consistency, then gently incorporating eggs one at a time to maintain a delicate texture.
- Enhance the filling’s complexity by folding in heavy cream, sour cream, bright lemon zest, and tangy lemon juice until the mixture becomes uniformly smooth and velvety.
- Distribute the cheesecake mixture evenly into prepared crusts, filling each cup approximately three-quarters full to allow room for swirling and expansion during baking.
- Artfully decorate the surface by placing delicate dollops of raspberry puree atop the filling, then using a toothpick to create elegant, marbled swirls throughout.
- Preheat the oven to 350F (175C), then bake the cheesecake cups for 18-22 minutes, watching for set edges with a subtle center jiggle indicating perfect doneness.
- Allow the cheesecake cups to cool completely at room temperature, then transfer to the refrigerator for a minimum of 4 hours to set. Optional: Garnish with a delicate cloud of whipped cream or scatter fresh berries before serving.
Notes
- Ensure graham cracker crust is firmly packed to create a solid base that won’t crumble when serving the cheesecake cups.
- Strain raspberry puree thoroughly to achieve a silky-smooth texture without seeds, enhancing the overall mouthfeel of the dessert.
- Use room temperature cream cheese and eggs to prevent lumps and create a perfectly smooth cheesecake filling that blends seamlessly.
- Gently swirl raspberry puree to create beautiful marble-like patterns without overmixing, which can muddle the delicate design and color contrast.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 236 kcal
- Sugar: 15 g
- Sodium: 135 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 69 mg