Tangy lemon raspberry dessert cups (Print Version)
# Ingredients:
→ For the crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ For the cheesecake filling
04 -
8 oz cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1/2 cup sour cream
07 -
2 large eggs
08 -
1/4 cup freshly squeezed lemon juice
09 -
Zest of 1 lemon
→ For the raspberry topping
10 -
1 cup fresh raspberries
11 -
1/4 cup raspberry preserves
→ For garnish
12 -
Powdered sugar for dusting
13 -
Fresh mint leaves (optional)
# Instructions:
01 -
Heat your oven to 350°F. Mix the graham cracker crumbs with sugar and melted butter in a bowl until it looks like wet sand. Press this mixture into the bottom of your serving cups or muffin tin. The back of a measuring spoon works great for this! Bake for about 8-10 minutes until they're golden and smell amazing. Set aside to cool while you work on the filling.
02 -
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add in your sour cream and mix well. Drop in the eggs one at a time, beating after each. Pour in the fresh lemon juice and sprinkle in the zest, then mix until everything's combined. The mixture should be silky smooth with tiny flecks of lemon zest visible.
03 -
Pour your cheesecake filling into the cooled crusts, filling each about 3/4 full. Pop them back in the oven for 15-20 minutes. You'll know they're done when the edges are set but the centers still have a slight jiggle when you gently shake the pan. Let them cool at room temperature before chilling in the fridge for at least 2 hours.
04 -
While your cheesecakes chill, combine the fresh raspberries and preserves in a small saucepan over medium heat. Cook for 3-4 minutes, gently stirring until the berries start to break down and the mixture thickens slightly. Remove from heat and let it cool completely. The mixture will thicken more as it cools.
05 -
When you're ready to serve, take your chilled cheesecake cups and spoon the raspberry topping over each one. Dust lightly with powdered sugar using a small sieve for that bakery-quality finish. If you're feeling fancy, add a small mint leaf on top for a pop of color and fresh flavor.
# Notes:
01 -
These portable desserts are perfect for gatherings since everyone gets their own individual serving - no cutting or sharing required! The bright lemon flavor balances perfectly with the sweet-tart raspberries.
02 -
For the creamiest cheesecake, make sure your cream cheese is fully softened before mixing. Cold cream cheese will leave lumps no matter how long you beat it.
03 -
You can make these a day ahead and store in the refrigerator. Just add the powdered sugar right before serving so it doesn't dissolve into the topping.