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Luscious Lemon Raspberry Swirl Cheesecake Cups

Posted on February 6, 2025

Here’s the full recipe for Luscious Lemon Raspberry Swirl Cheesecake Cups, continuing from your ingredients for the crust:

Table of Contents

Toggle
  • Ingredients:
    • For the Crust:
    • For the Filling:
    • For the Raspberry Swirl:
    • Garnishes (Optional):
  • Instructions:
    • 1. Prepare the Crust:
    • 2. Prepare the Filling:
    • 3. Prepare the Raspberry Swirl:
    • 4. Assemble the Cheesecake Cups:
    • 5. Bake:
    • 6. Garnish and Serve:
  • Tips:

Ingredients:

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted

For the Filling:

  • 16 oz cream cheese (2 blocks), softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice

For the Raspberry Swirl:

  • 1/2 cup fresh raspberries (or frozen, thawed)
  • 2 tablespoons powdered sugar
  • 1 tablespoon lemon juice (optional)

Garnishes (Optional):

  • Fresh raspberries
  • Lemon zest or lemon slices
  • Mint leaves

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (160°C).
  • In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with the butter.
  • Divide the crust mixture evenly among 8-10 muffin cups or ramekins (depending on the size you’re using). Press the mixture down firmly using the back of a spoon or your fingers to create a solid, compact crust.
  • Bake for 8-10 minutes or until golden brown. Set the crusts aside to cool while you prepare the filling.

2. Prepare the Filling:

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
  • Add the granulated sugar and continue to beat until fully incorporated.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until the mixture is smooth.
  • Sift the flour into the mixture and mix gently until smooth.

3. Prepare the Raspberry Swirl:

  • In a small bowl, mash the fresh raspberries using a fork or potato masher until they form a puree.
  • Add the powdered sugar and lemon juice (if using) to the raspberries and mix until combined. This will make the raspberry swirl for the cheesecake.

4. Assemble the Cheesecake Cups:

  • Spoon the cheesecake filling over the cooled crusts in your muffin cups or ramekins, filling them about 3/4 full.
  • Add a small spoonful of the raspberry puree to the center of each cheesecake cup.
  • Use a toothpick or a skewer to gently swirl the raspberry puree into the cheesecake filling. Don’t overmix; you want a marbled effect.

5. Bake:

  • Bake the cheesecake cups at 325°F (160°C) for 15-18 minutes, or until the edges are set but the center is slightly jiggly. The cheesecakes will firm up as they cool.
  • Allow the cheesecake cups to cool at room temperature for 10 minutes, then refrigerate them for at least 2 hours (or overnight) to fully set.

6. Garnish and Serve:

  • Before serving, top each cheesecake cup with fresh raspberries, a sprinkle of lemon zest, or a lemon slice for a decorative touch.
  • Optionally, garnish with fresh mint leaves for extra color and flavor.

Tips:

  • Use room temperature cream cheese: This helps to prevent lumps and creates a smooth, creamy filling.
  • Make ahead: These cheesecake cups can be made a day in advance, making them perfect for parties or special events.
  • Raspberry puree: For a smoother texture, you can strain the raspberry puree through a fine mesh sieve to remove the seeds, but it’s optional.

These Luscious Lemon Raspberry Swirl Cheesecake Cups are the perfect balance of tangy, sweet, and creamy with a beautiful swirl of fresh raspberries! Enjoy!

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