Description
Individual cheesecake cups with a vibrant lemon and raspberry swirl.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup raspberry puree (from about 1 cup fresh or frozen raspberries)
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 2 tablespoons of the mixture into the bottom of each muffin cup.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in lemon juice, lemon zest, and vanilla extract. Beat in eggs one at a time until just combined.
- Pour the cheesecake mixture over the crusts, filling each cup about two-thirds full.
- Spoon small dollops of raspberry puree over the cheesecake batter. Use a toothpick or knife to swirl the puree into the cheesecake.
- Bake for 20-25 minutes, or until the centers are set.
- Let cool in the muffin tin for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.
Notes
- Ensure cream cheese is softened for a smooth batter.
- Do not overmix the batter after adding eggs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
Keywords: cheesecake, lemon, raspberry, dessert, individual, cups, swirl