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Raspberry Lemon Cheesecake Cups

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Delightful Raspberry Lemon Cheesecake Cups with a buttery graham cracker crust, creamy lemon filling, and fresh raspberries.

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, room temperature
  • 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

  1. Preheat the oven to 325°F (160°C) and prepare a standard 12-cup muffin tin with cupcake liners.
  2. Combine the graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter in a mixing bowl. Press into cupcake liners.
  3. Bake the crusts for 10 minutes and let cool.
  4. Beat the cream cheese and 1/2 cup sugar until smooth.
  5. Add the eggs, lemon juice, and vanilla, mixing until just combined.
  6. Fold in the raspberries gently.
  7. Pour the filling into the cooled crusts, filling two-thirds full.
  8. Bake for 20 to 25 minutes until the centers are set but slightly jiggly.
  9. Cool on a wire rack, then refrigerate for at least 2 hours before serving.
  10. Top with extra raspberries, whipped cream, lemon zest, or powdered sugar before serving.

Notes

Use room temperature ingredients for best texture. Store in the refrigerator for up to 4 days.

Nutrition

Keywords: cheesecake, raspberry, lemon, dessert

Find it online: https://easydessertideas.com/raspberry-lemon-cheesecake-cups/