Creamy Lemon Raspberry Treats (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup graham cracker crumbs
02 -
3 tbsp granulated sugar
03 -
1/4 cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 oz cream cheese, room temperature
05 -
1 cup sugar
06 -
2 large eggs
07 -
1/3 cup sour cream
08 -
2 tbsp fresh lemon juice
09 -
1 tsp lemon zest
10 -
1 tsp vanilla extract
→ For the Raspberry Swirl
11 -
1/2 cup fresh raspberries
12 -
2 tbsp sugar
# Instructions:
01 -
Heat oven to 325°F and line a muffin tin with paper liners. Mix graham crumbs, sugar, and melted butter until it looks like wet sand. Press a tablespoon into each cup and bake for 5 minutes. Let cool.
02 -
Cook raspberries and sugar in a small pot until they break down and thicken (about 5-7 minutes). Strain to remove seeds and cool completely.
03 -
Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well. Stir in sour cream, lemon juice, zest, and vanilla until just combined.
04 -
Spoon cheesecake mixture into each cup, filling about 3/4 full. Drop small amounts of raspberry sauce on top and swirl with a toothpick. Bake for 18-20 minutes until centers barely jiggle.
05 -
Let cups cool in the pan for 10 minutes, then move to a wire rack. Chill in the fridge at least 2 hours before serving. Top with fresh berries or lemon zest if desired.
# Notes:
01 -
Let the cheesecake cups cool completely before refrigerating to prevent condensation.
02 -
For best flavor, use fresh lemon juice and zest rather than bottled.