Raspberry Lemon Cheesecake Cups Recipe

These Raspberry Lemon Cheesecake Cups are a delightful dessert that combines the tangy flavors of lemon with the sweetness of raspberries. Perfect for any occasion, this easy-to-make dessert recipe is sure to impress your guests.

The recipe is simple and requires minimal ingredients, making it a great choice for both novice and experienced bakers. These individual cups are not only visually appealing but also provide a refreshing taste that balances creamy cheesecake with fruity raspberry topping.

Delicious Raspberry Lemon Cheesecake Cups

This dessert features a creamy lemon cheesecake filling layered with a vibrant raspberry sauce, all served in individual cups. The recipe takes about 30 minutes to prepare and requires chilling time, making it a perfect make-ahead option for gatherings.

Ingredients

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon lemon juice
Zest of 1 lemon
1 cup fresh raspberries
2 tablespoons sugar (for raspberry sauce)
Mint leaves for garnish (optional)

Instructions

Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of serving cups to form a crust layer.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until fully combined.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until smooth and creamy.
Assemble the Cups: Spoon the cheesecake filling over the graham cracker crust in each cup. Smooth the top with a spatula.
Prepare the Raspberry Sauce: In a small saucepan, combine fresh raspberries and sugar. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Let it cool.
Top with Raspberry Sauce: Once the raspberry sauce has cooled, spoon it over the cheesecake filling in each cup.
Chill: Refrigerate the cheesecake cups for at least 2 hours before serving to allow them to set.
Serve: Garnish with mint leaves if desired and enjoy your Raspberry Lemon Cheesecake Cups!