Lemon Raspberry Swirl Cheesecake Cups

Directions

1. Prepare the Crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press a tablespoon of the mixture into the bottom of each serving cup or ramekin. Chill while preparing the filling.
2. Make the Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, lemon juice, and lemon zest, mixing until fully incorporated.
3. Prepare the Raspberry Swirl: In a small saucepan over low heat, cook the raspberries with sugar until soft, about 5 minutes. Mash with a fork or blend lightly to make a smooth puree. Allow to cool slightly.
4. Assemble the Cups: Pour the cheesecake filling over the prepared crust in each cup. Drop small spoonfuls of the raspberry puree on top and use a toothpick or skewer to create swirls in the filling.
5. Bake the Cups: Preheat the oven to 160°C (325°F). Place the cups on a baking sheet and bake for 18–22 minutes, or until the edges are set but the centers still jiggle slightly.
6. Cool and Chill: Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving to allow the cheesecake to set fully.
7. Serve: Garnish with fresh raspberries, a sprinkle of lemon zest, or a dollop of whipped cream for a beautiful presentation.

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Use blueberries or blackberries instead of raspberries for a different flavor twist.
• Swap the graham cracker crust with crushed digestive biscuits or shortbread cookies.
• For extra tang, add a teaspoon of lemon curd on top before chilling.
• Make it vegan by using dairy-free cream cheese and butter substitutes.

Serving Suggestions