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Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe
Ash Tyrrell

Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe

I just finished making these Luscious Lemon Raspberry Swirl Cheesecake Cups, and honestly, I couldn’t wait to share them. The balance of bright lemon, creamy cheesecake, and that gorgeous raspberry swirl made me pause after the first bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Graham cracker crumbs – 1 cup finely crushed crumbs create a sturdy, crunchy base that holds together beautifully
  • Granulated sugar – 1/4 cup divided (adds balanced sweetness to both the crust and cheesecake filling)
  • Unsalted butter melted – 4 tablespoons (binds the crust while adding richness without extra salt)
  • Cream cheese softened – 16 ounces (full-fat cream cheese ensures a smooth, creamy texture; room temperature prevents lumps)
  • Fresh lemon juice – 1/4 cup freshly squeezed juice delivers bright, clean citrus flavor
  • Lemon zest – 1 tablespoon boosts lemon aroma without adding extra liquid
  • Vanilla extract – 1 teaspoon rounds out flavors and softens the sharp citrus notes
  • Eggs – 2 large help the cheesecake set properly and maintain a silky structure
  • Raspberry preserves or puree – 1/3 cup adds sweetness and creates the signature swirl; seedless works best for smooth texture
  • Sour cream – 1/2 cup adds tang and keeps the cheesecake filling extra creamy

Method
 

  1. Start by mixing the graham cracker crumbs with melted butter and a bit of sugar. The mixture should look like wet sand and hold together when pressed. Spoon it into lined muffin cups and press firmly to create an even base.
  2. In a bowl, beat the softened cream cheese until smooth. Add sugar gradually, then mix in eggs, lemon juice, zest, vanilla, and sour cream. The batter should be silky and lump-free before moving on.
  3. Spoon the cheesecake filling over the crusts, filling each cup almost to the top. Add small drops of raspberry preserves on the surface. Use a toothpick or skewer to gently swirl for a marbled look.
  4. Place the muffin pan in a preheated oven and bake until the centers are just set. They should still have a slight jiggle in the middle. Overbaking can cause cracks, so keep an eye on them.
  5. Let the cups cool at room temperature before refrigerating. Chilling for at least two hours helps the cheesecake firm up and develop full flavor. This step makes a big difference in texture.

Notes

  • I always use room-temperature ingredients so the batter stays smooth.
  • I tap the muffin pan gently before baking to release air bubbles.
  • I don’t over-swirl the raspberry layer because less movement creates a prettier pattern.
  • I chill them overnight when possible because the flavor deepens beautifully.