These Luscious Lemon Raspberry Swirl Cheesecake Cups are a delightful blend of smooth lemon cheesecake, sweet raspberry swirl, and a crunchy graham cracker crust. A refreshing, no-bake dessert that’s perfect for any occasion!
Storage Options
•Refrigeration: Store in an airtight container in the fridge for up to 3 days.
•Freezing: These cheesecake cups can be frozen for up to 2 months. Let thaw in the fridge for a few hours before serving.
•Serving Tip: Best served chilled for a refreshing dessert experience.
Luscious Lemon Raspberry Swirl Cheesecake Cups feature smooth, creamy lemon cheesecake with a sweet raspberry swirl on top of a crunchy graham cracker crust. Perfect for summer or any occasion!
Equipment
•8 small mason jars or dessert cups
•Mixing bowls
•Hand mixer or stand mixer
•Small saucepan (for raspberry puree)
•Measuring cups & spoons
•Spatula
Ingredients
For the Graham Cracker Crust:
•1 cup graham cracker crumbs
•2 tbsp granulated sugar
•4 tbsp unsalted butter, melted
For the Lemon Cheesecake Filling:
•16 oz cream cheese, softened
•½ cup sour cream
•½ cup granulated sugar
•1 tbsp lemon zest
•2 tbsp fresh lemon juice
•1 tsp vanilla extract
•1 cup heavy whipping cream
For the Raspberry Swirl:
•1 cup fresh raspberries (or frozen, thawed)
•2 tbsp powdered sugar
•1 tsp lemon juice
Instructions
Step 1: Prepare the Graham Cracker Crust
1.In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
2.Divide the mixture evenly into the bottoms of your dessert cups or mason jars, pressing down lightly with the back of a spoon to form a compact crust. Set aside.
Step 2: Make the Lemon Cheesecake Filling
3.In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
4.Add sour cream, sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese and mix until fully incorporated.
5.In a separate bowl, whip the heavy cream until stiff peaks form.
6.Gently fold the whipped cream into the lemon mixture until smooth and creamy. Be careful not to deflate the whipped cream.
Step 3: Make the Raspberry Swirl
7.In a small saucepan, combine the raspberries, powdered sugar, and lemon juice. Cook over low heat, stirring occasionally, until the raspberries break down and form a puree (about 5 minutes).
8.Remove from heat and let it cool slightly before straining to remove seeds, leaving only the smooth raspberry puree.
Step 4: Assemble the Cheesecake Cups
9.Spoon the lemon cheesecake filling evenly into each dessert cup over the graham cracker crust.
10.Drizzle raspberry puree on top of the lemon filling, using a toothpick or skewer to swirl the raspberry into the cheesecake.
11.Chill in the fridge for at least 3 hours, or until fully set.
Step 5: Serve and Enjoy
12.Once set, garnish with fresh raspberries, mint, or extra lemon zest for an extra touch. Serve chilled and enjoy!
Notes
•For a stronger raspberry flavor, add more puree to the filling, or drizzle more on top before serving.
•Add a graham cracker sprinkle on top for a crunchier bite!
•If you prefer a sweeter crust, increase the sugar to 3 tbsp.
•You can also make this recipe as a large cheesecake instead of individual cups, just use a 9-inch springform pan and adjust the chilling time.
These Luscious Lemon Raspberry Swirl Cheesecake Cups are guaranteed to be a hit—refreshing, creamy, and perfectly sweet! 🍋🍇