Raspberry Lemon Cheesecake Cups
These Raspberry Lemon Cheesecake Cups are bright, creamy, and perfectly portioned for any occasion, featuring a buttery graham crust and bursts of fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 175 minutes
- Yield: 12 cheesecake cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- Optional toppings: extra raspberries, whipped cream, lemon zest, powdered sugar
Instructions
- Preheat the oven to 325°F (160°C) and line a standard 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter until crumbly. Press into liners and bake for 10 minutes, then set aside to cool.
- Beat cream cheese and 1/2 cup sugar until smooth and lump-free.
- Add eggs, lemon juice, and vanilla to the cream cheese mixture, mixing until just combined.
- Fold in fresh raspberries gently.
- Pour filling into cooled crusts, filling about two-thirds full. Bake for 20 to 25 minutes until centers are set with a slight jiggle.
- Cool the cups on a wire rack until room temperature, then refrigerate for at least 2 hours before serving.
- Top with optional toppings before serving.
Notes
For a stronger citrus scent, add a bit of lemon zest on top when serving. Chill thoroughly before unwrapping cupcakes.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://easydishestomake.com/raspberry-lemon-cheesecake-cups/