Lemon Raspberry Cheesecake Cups

Lemon Raspberry Cheesecake Cups

Bright, creamy, tangy, and sweet—perfect little dessert cups that sparkle with every bite!

🧾 Ingredients (makes 10–12 cups)

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)

4 tbsp melted butter

2 tbsp sugar

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened

1 cup heavy whipping cream

½ cup powdered sugar

1 tsp vanilla extract

2 tbsp lemon zest

2 tbsp lemon juice

For the Lemon Swirl:

¼ cup lemon curd (store-bought or homemade)

For the Raspberry Layer:

1 cup fresh or frozen raspberries

2 tbsp sugar

1 tsp lemon juice

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🍋🍓 Instructions

1. Make the Crust
2. Mix graham crumbs + melted butter + sugar.
3. Spoon 1–2 tablespoons into each cup.
4. Press down firmly using the back of a spoon.
5. Chill in the fridge for 10–15 minutes.

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2. Make the Raspberry Layer
3. Add raspberries, sugar, and lemon juice to a small pot.
4. Cook 5 minutes until berries break down.
5. Mash lightly and let cool completely.

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3. Make the Cheesecake Filling
4. Beat cream cheese until smooth.
5. Add powdered sugar, lemon zest, and lemon juice—mix until creamy.
6. In a separate bowl, whip heavy cream to stiff peaks.
7. Fold whipped cream gently into the cream cheese mixture.

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4. Assemble the Cups
5. Add 1–2 spoonfuls of raspberry sauce on the crust.
6. Pipe or spoon cheesecake filling on top.
7. Swirl in a little lemon curd using a toothpick to create pretty patterns.
8. Chill at least 2 hours (overnight is best).

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✨ Optional Toppings

Fresh raspberries

Lemon zest curls

Crushed graham crumbs

Mint leaves