Oh my goodness, let me tell you about these Lemon Raspberry Cheesecake Cups! They are the kind of sweet treat that makes my heart sing and my taste buds do a happy dance. I vividly remember the first time I made them for a summer get-together with friends. The bright, zesty lemon paired with the sweet-tart raspberries was the perfect refreshing bite for a hot day. Little did I know, they would soon become a staple dessert in my house because they’re just so deliciously addictive!
What I love most about this recipe is how elegant and fancy these cheesecake cups look, but they’re surprisingly easy to whip up. It’s like you’re serving a little piece of heaven to your guests without spending the entire day in the kitchen. Trust me, once you try these, you’re going to want to make them again and again!
What’s in Lemon Raspberry Cheesecake Cups?
Let’s break down the delicious ingredients:
Graham Cracker Crumbs: The base of our cheesecake cups! I love using name-brand graham crackers for that perfect crunch and sweetness. They create a delightful nutty flavor that complements the cheesecake beautifully.
Granulated Sugar: Sweetness is key here. We use sugar both in the crust and the filling, wonderfully balancing the tanginess of the lemon and berries.
Unsalted Butter: Helps bind the crust together and gives it that rich, buttery flavor. I always opt for a good quality butter because it really makes a difference.
Cream Cheese: The star of our cheesecake filling! Make sure it’s softened for that velvety smooth texture. I usually choose full-fat cream cheese for the richest flavor.
Sour Cream: Adds creaminess and a subtle tang, which enhances the flavor of our cheesecake. It’s a little secret ingredient that takes it to the next level!
Lemon Juice and Zest: Freshly squeezed lemon juice and the zest create a refreshing brightness that lifts the whole dessert. Trust me, don’t skip on the fresh stuff!
Eggs: These help to set the cheesecake filling, making it rich and creamy. Always beat them in one at a time for the best texture.
Fresh Raspberries (or Raspberry Jam): The star topping! Fresh raspberries add a pop of color and incredible flavor, while jam makes it super easy and sweet.
Sugar, Cornstarch, and Lemon Juice (for the raspberry topping): These ingredients help to create a luscious topping that perfectly complements the creamy cheesecake underneath.
Is Lemon Raspberry Cheesecake Cups Good for You?
Now, before you dig into these scrumptious bites, let’s chat about the health aspect.
Cream Cheese: While rich and creamy, it’s also high in calories and fat. Try using a reduced-fat version if you’re looking to lighten things up without sacrificing too much flavor.
Fresh Raspberries: These little gems are powerhouses of nutrition! They’re low in calories, high in fiber, and packed with vitamins and antioxidants. Not only do they taste great, but they’re also a guilt-free indulgence!
Sugar: Yes, there is sugar involved, which adds sweetness but should be consumed in moderation. You can use alternatives like Stevia or honey if you’d like to cut down a bit.
So, while this dessert may not be a health food per se, it does have the goodness of berries, and who doesn’t want a little sweetness in their life?
Ingredients
Here’s what you’ll need to make around 12 delightful cheesecake cups:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup sour cream
– 1/4 cup lemon juice (freshly squeezed)
– 1 tablespoon lemon zest
– 2 large eggs
– 1 cup fresh raspberries (or raspberry jam)
– 2 tablespoons sugar
– 1 tablespoon cornstarch (if using fresh raspberries)
– 1 tablespoon lemon juice (if using fresh raspberries)
How to Make Lemon Raspberry Cheesecake Cups?
Alright, let’s get cooking:
1. **Preheat the oven** to 325°F (160°C). Line a muffin tin with cupcake liners – this is going to make serving so much easier!
2. **Make the crust**: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand. Press about 1.5 tablespoons of this mixture firmly into the bottom of each cupcake liner. Bake for 8-10 minutes or until lightly golden. Remove and let cool.
3. **Prepare the cheesecake filling**: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, sour cream, lemon juice, and zest. Beat until well combined.
4. **Add eggs**: Beat in the eggs one at a time, mixing just until combined. We don’t want to overmix here!
5. **Assemble the cups**: Pour the cheesecake filling over the cooled crusts, filling each almost to the top. Bake for another 18-20 minutes, until the centers are set but still slightly jiggle when shaken.
6. **Cool down**: Remove from the oven and let cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours to let them set fully.
7. **Prepare raspberry topping**: If you’ve got fresh raspberries, combine them in a small saucepan with sugar, cornstarch, and lemon juice. Cook over medium heat until bubbly and thickened, about 5 minutes. If using raspberry jam, simply heat it until slightly melted.
8. **Serve**: Once the cheesecake cups have cooled and set, top each with the raspberry mixture before serving.
Sweet Tips for Your Cheesecake Adventure!
Here are a few bonus tips and tricks that I’ve discovered along the way:
– **Storage:** These delightful cheesecake cups can be stored in the refrigerator for up to 4 days, but I promise they won’t last that long!
– **Presentation:** For a gorgeous finish, dust the tops with powdered sugar just before serving. It gives them a lovely, gourmet touch!
– **Variations:** Feel free to switch out the raspberries for your favorite fruits or even drizzle some chocolate on top for a decadent twist.
I hope you give these Lemon Raspberry Cheesecake Cups a try! They’re a real treat that’s sure to impress whether it’s for a special occasion or just a simple weeknight dessert. I can’t wait to hear how they turn out for you! So, grab your mixing bowl, and let’s get baking! 🧡