Introduction
Get ready to pucker up with these zesty Lemon Raspberry Swirl Cheesecake Cups! This mini dessert packs a punch of sweet and tangy goodness in every creamy bite. Perfect for any occasion when you need a little sunshine on your plate!
Detailed Ingredients with measures
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
- For the Cheesecake:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons sugar
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 2 hours 35 minutes (includes chilling time)
- Yield: 12 cheesecake cups
Directions
1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the liners and press down to form the crust.
3. In another bowl, beat the cream cheese and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice. Mix until just combined.
4. For the raspberry swirl, stir raspberries and sugar in a small pot over low heat until syrupy, then strain to remove seeds.
5. Divide the cheesecake mixture evenly over the crusts. Drop small amounts of raspberry sauce on top of the cheesecake and use a toothpick to swirl it in for a marbled effect.
6. Bake for 18-20 minutes or until the centers are set. Let them cool, then chill in the fridge for at least 2 hours before serving.
Nutritional Information
Per serving, these cheesecakes offer a burst of flavor with around 230 kcal, 18g carbohydrates, 3g protein, and 17g fat.
Enjoy these delightful bites and watch them disappear at your next gathering!
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Step 2: Prepare the Crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the liners and press down firmly to form the crust.
Step 3: Make the Cheesecake Filling
In another bowl, beat the softened cream cheese and sugar until smooth. Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until just combined.
Step 4: Prepare the Raspberry Swirl
For the raspberry swirl, stir fresh or frozen raspberries and sugar in a small pot over low heat until the mixture becomes syrupy. Once ready, strain to remove the seeds.
Step 5: Assemble the Cheesecake Cups
Divide the cheesecake mixture evenly over the prepared crusts in the muffin tin. Drop small amounts of the raspberry sauce on top of the cheesecake and use a toothpick to swirl it in for a marbled effect.
Step 6: Bake
Bake for 18-20 minutes or until the centers are set. Once baked, let the cheesecake cups cool in the tin for a few minutes.
Step 7: Chill
After cooling, transfer the cheesecake cups to the refrigerator and chill for at least 2 hours before serving.
Notes
Serving Suggestion
These mini cheesecakes are perfect for parties or gatherings. Serve them on a festive platter for an eye-catching presentation.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
Substitutions
You can substitute lemon juice and zest with lime for a different citrus flavor.
Cook techniques
Making the Crust
To achieve a deliciously crunchy crust, mix graham cracker crumbs with melted butter and sugar. Press this mixture firmly into the bottom of the cupcake liners to ensure it holds together during baking.
Preparing the Cheesecake Filling
Soften the cream cheese before mixing to achieve a smooth texture. Gradually add sugar, egg, vanilla, lemon zest, and lemon juice, mixing only until combined to avoid overmixing which can create a dense texture.
Creating the Raspberry Swirl
Use fresh or frozen raspberries combined with sugar over low heat to create a syrupy consistency. Strain the mixture to remove seeds for a smooth sauce that will create an attractive swirl.
Baking the Cheesecake Cups
Bake the cheesecake cups until the centers are set but still slightly jiggly. This ensures that they will firm up as they cool. Avoid overbaking to maintain a creamy texture.
Chilling Before Serving
Let the cheesecake cups cool to room temperature before refrigerating for at least 2 hours. Chilling enhances the flavor and gives the ideal consistency for serving.
FAQ
Can I use a different fruit for the swirl?
Yes, you can substitute raspberries with other fruits like strawberries or blueberries for a different flavor profile.
How long will these cheesecake cups stay fresh?
These cheesecake cups can be stored in the refrigerator for up to 3 days, making them a great make-ahead dessert.
Can I make the crust gluten-free?
Absolutely! You can use gluten-free graham cracker crumbs or a similar crumb crust made from nuts or ground oats.
Is it possible to make these without eggs?
Yes, you can use an egg substitute such as applesauce, mashed banana, or a commercial egg replacer to make them egg-free.
Can I freeze the cheesecake cups?
Yes, cheesecake cups can be frozen for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn.
Conclusion
These Lemon Raspberry Swirl Cheesecake Cups are a delightful treat that combines the brightness of lemon with the sweetness of raspberry. Perfect for gatherings or as a refreshing dessert, they are sure to impress with their burst of flavor and creamy texture. Enjoy your baking adventure!
