Description
These cheesecake cups feature a creamy lemon base swirled with fresh raspberry sauce, perfect for a refreshing dessert.
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- Filling:
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup raspberry preserves
- Topping:
- Fresh raspberries for garnish
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of individual serving cups and refrigerate.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice and zest.
- Assemble: Pour the filling over the crust in the cups. Swirl in raspberry preserves using a knife.
- Chill: Refrigerate for at least 4 hours or until set.
- Serve: Top with fresh raspberries before serving.
Notes
For the best flavor, use fresh raspberries and lemons. This recipe can be made ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 6g