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Lemon Raspberry Cheesecake Cups

Delightful mini cheesecakes featuring tart lemon and sweet raspberries, perfect for any gathering or a quick weeknight dessert.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 zest of 1 lemon
  • 1 cup whipped cream
For the raspberry topping
  • 1 cup fresh raspberries
  • 2 tablespoons sugar for a slight sweetness
  • 1 squeeze of lemon juice

Method
 

Preparation of Crust
  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until it resembles wet sand.
  2. Divide this mixture evenly between serving cups—about 2 tablespoons each. Press it down firmly.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
  2. Gently fold in the whipped cream until well combined but still fluffy.
Assemble the Cups
  1. Spoon the cheesecake filling over the crust in each cup, filling them until about 3/4 full.
Prepare the Raspberry Topping
  1. In a small bowl, mix the fresh raspberries with the sugar and lemon juice. Let them sit for about 10 minutes to create a syrup.
Finish Them Off
  1. Top each cheesecake cup with a generous spoonful of the raspberry mixture.
Chill and Serve
  1. Refrigerate the cups for at least 2 hours before serving.

Notes

Feel free to substitute raspberries with strawberries or blueberries. Homemade desserts may not look perfect, but they carry love.