Ingredients:
Crust:
1 cup graham cracker crumbs
3 tbsp granulated sugar
1/4 cup unsalted butter, melted
Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
2 tbsp fresh lemon juice
1 tsp lemon zest
Raspberry Swirl:
1/4 cup raspberry preserves or fresh raspberries, puréed
Fresh raspberries for garnish
Instructions:
Prepare Crust: Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners. Combine graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons of the mixture into each liner to form a crust. Bake for 5 minutes and let cool.
Make Filling: Beat cream cheese and sugar until smooth. Add the egg, lemon juice, and lemon zest, mixing until fully incorporated.
Assemble Cheesecake Cups: Pour filling over the cooled crusts, filling each liner about 3/4 full. Drop small dollops of raspberry purée on top and use a toothpick to swirl gently.
Bake: Bake for 15–18 minutes, or until the centers are set. Cool completely, then chill in the refrigerator for at least 2 hours.
Garnish and Serve: Top with fresh raspberries and whipped cream for an extra touch.
Perfect for parties or a refreshing dessert treat!
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