Lemon Raspberry Cheesecake Cups (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
3 tablespoons melted butter
→ Filling
03 -
8 ounces cream cheese, softened
04 -
½ cup granulated sugar
05 -
1 large egg
06 -
2 tablespoons fresh lemon juice
07 -
1 teaspoon lemon zest
→ Topping
08 -
¼ cup raspberry preserves
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners.
02 -
Combine graham cracker crumbs with melted butter until evenly moistened. Divide mixture among muffin cups and press firmly to form crusts.
03 -
In a medium bowl, beat cream cheese and sugar until smooth and fluffy. Add egg, lemon juice, and lemon zest, mixing until well incorporated.
04 -
Spoon cheesecake mixture evenly over graham cracker crusts. Drop small dollops of raspberry preserves on top of each cup and create swirls using a toothpick or skewer.
05 -
Bake in preheated oven until centers are just set, approximately 20-25 minutes.
06 -
Allow cheesecake cups to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
# Notes:
01 -
For best results, bring cream cheese to room temperature before mixing to avoid lumps in the batter.
02 -
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.