Lemon Raspberry Swirl Cheesecake Cups - Mini Dessert Recipe
Make Lemon Raspberry Swirl Cheesecake Cups! Tangy lemon cheesecake with a vibrant raspberry swirl, perfect in mini form for parties and brunches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Muffin tin
- Cupcake liner
- Blender
- Fine-mesh sieve
- Hand mixer
- Whisk
- Spatula
- Toothpick
- Oven
- Baking pan
- Cooling rack
- Refrigerator
- Microplane
- Juicer
- Citrus press
- Cutting board
- Chef's knife
- Plastic wrap
- Ramekin
- Saucepan
Ingredients
- 1 1/2 cups Graham Cracker Crumbs (for crust).
- 1/4 cup Granulated Sugar (for crust).
- 6 tbsp Melted Butter (for crust).
- 1 cup Fresh Raspberries (or frozen, thawed, for raspberry swirl).
- 2 tbsp Granulated Sugar (for raspberry swirl).
- 16 oz Cream Cheese (softened, for filling).
- 1/2 cup Granulated Sugar (for filling).
- 2 Large Eggs (room temperature, for filling).
- 1/4 cup Heavy Cream (for filling).
- 1/4 cup Sour Cream or Greek Yogurt (for filling).
- 1 tbsp Lemon Zest (for filling).
- 2 tbsp Lemon Juice (for filling).
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