Ingredients
Method
Preparation
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Spoon the mixture evenly into the bottom of your cups, pressing down firmly.
Make the Raspberry Layer
- In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
- Cook for about 5-7 minutes until the raspberries begin to break down.
- Let the mixture cool before adding it to the cheesecake cups.
Create the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, and mix until combined.
- In another bowl, whip the heavy cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture along with the lemon juice and zest.
Assemble Your Dessert
- In each cup, layer a generous spoonful of the cheesecake mixture on top of the crust.
- Add a tablespoon of raspberry sauce, and then a final layer of cheesecake filling.
- Optional: Top with a few fresh raspberries and a sprinkle of lemon zest.
Chill
- Place your cups in the refrigerator for at least 2 hours to set.
Notes
For a lighter option, substitute Greek yogurt for cream cheese. These cheesecake cups can be stored in the fridge for up to three days.