Description
Creamy individual cheesecakes with bright lemon flavor and beautiful raspberry swirls – perfect for any occasion!
Ingredients
- 1½ cups graham cracker crumbs
- 4 tbsp melted butter
- 2 tbsp + ½ cup granulated sugar (divided)
- 16 oz cream cheese, softened
- 2 large eggs
- ¼ cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
- 1 tbsp lemon juice (for puree)
Instructions
- Preheat oven to 325°F. Line muffin tin with paper liners.
- Mix crumbs, butter, and 2 tbsp sugar. Press into muffin cups.
- Cook raspberries with 3 tbsp sugar and 1 tbsp lemon juice until thickened. Strain.
- Beat cream cheese until smooth. Add ½ cup sugar, then eggs, sour cream, lemon juice, and zest.
- Fill cups ¾ full with batter. Swirl in raspberry puree.
- Bake 18-22 minutes until almost set. Cool completely, then chill 4+ hours.
Notes
Room temperature ingredients are key for smooth mixing. Don’t overbake – centers should still jiggle slightly when done.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (Chill Time: 4 hours)