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Amazing 12 Lemon Raspberry Cheesecake Cups

Lemon Raspberry Cheesecake Cups
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Create bright, creamy, single-serve Lemon Raspberry Cheesecake Cups. These no-fuss treats offer a delightful zing perfect for easy entertaining.

Ingredients

  • Graham cracker crumbs: 1 1/2 cups
  • Melted butter: 1/4 cup
  • Cream cheese, softened: 16 ounces
  • Granulated sugar: 3/4 cup
  • Sour cream: 1/2 cup
  • Lemon zest: 1 tablespoon
  • Fresh lemon juice: 2 tablespoons
  • Vanilla extract: 1 teaspoon
  • Heavy cream, cold: 1/2 cup
  • Fresh or frozen raspberries: 1 cup

Instructions

  1. Mix graham cracker crumbs and melted butter. Press mixture firmly into the bottoms of 12 cupcake liners in a muffin tin. Chill for 15 minutes.
  2. In a large bowl, beat the cream cheese and sugar until smooth.
  3. Add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
  4. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts.
  7. Top each cup with fresh or frozen raspberries.
  8. Refrigerate the cheesecake cups for at least 4 hours, or until firm.
  9. Serve directly from the liners for simple presentation.

Notes

  • Use high-quality cream cheese for the best texture.
  • If using frozen raspberries, do not thaw them first.
  • You can substitute other berries if you prefer.
  • Make these a day ahead for easy party prep.

Nutrition

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