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Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe
Ben Carraoli

Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe

I still can’t get over how dreamy these Luscious Lemon Raspberry Swirl Cheesecake Cups turned out when I made them last weekend! The first bite was a dance of zesty lemon and sweet raspberry, melting into creamy cheesecake heaven. I was stunned at how easy they were to whip up—even without any fancy tools.
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Total Time 2 hours 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs — finely crushed for a smoother more compact base.
  • 2 tablespoons granulated sugar — a touch of sweetness for balance.
  • 4 tablespoons unsalted butter melted — butter binds the crumbs and boosts flavor.
  • 8 ounces cream cheese softened — room‑temperature cream cheese blends easiest.
  • ¼ cup granulated sugar — keeps the filling sweet but not cloying.
  • 1 teaspoon vanilla extract — adds depth to the creamy filling.
  • 1 large egg — helps set the cheesecake without cracking.
  • 2 tablespoons sour cream — adds extra richness and a silky texture.
  • 1 tablespoon lemon juice — fresh juice gives the best bright lemon punch.
  • 1 teaspoon lemon zest — finely grated for big citrus aroma.
  • ¼ cup fresh raspberries — fresh berries give the best vibrant color.
  • 1 tablespoon granulated sugar — sweetens the raspberry sauce.
  • 1 teaspoon lemon juice — brightens the raspberry puree.

Method
 

  1. First, preheat your oven and line your muffin tin. I mixed the graham crumbs, sugar, and melted butter until it felt like wet sand. Then I pressed a tablespoon into each liner so the crust would stay together nicely.
  2. Next, heat the raspberries with sugar and lemon juice in a small saucepan until they break down. I strained mine through a fine sieve to get a silky sauce without seeds, then set it aside to cool.
  3. In a bowl, I beat the soft cream cheese and sugar until smooth, then added vanilla, egg, sour cream, lemon juice, and lemon zest. Careful not to overmix—you want it light and creamy!
  4. I spooned about 2 tablespoons of filling over each crust, then added tiny spoonfuls of the raspberry sauce on top. A gentle swirl with a toothpick made beautiful marbled patterns that impressed everyone.
  5. These go into the oven for about 18–20 minutes. When they’re just set and slightly wiggly in the center, they’re done. Let them cool gradually to avoid cracks.
  6. After cooling to room temp, refrigerate for at least 2 hours so they can fully set. When chilled, peel off the liners, and they’re ready to enjoy!

Notes

  • Make sure your cream cheese is at room temperature so it blends without lumps.
  • Warm raspberries gently so the color stays bright and doesn’t burn.
  • Don’t skip the chill time—these taste even better cold.
  • Use fresh lemon juice and zest for the most vibrant citrus flavor.
  • Clean your toothpick after each swirl for sharper marble patterns.