Lemon-Raspberry Cheesecake Cups

Bettyskitchen's picture

Mar. 29, 2017

Betty demonstrates how to make Lemon-Raspberry Cheesecake Cups. These are gorgeous cheesecake cups, made with tart lemon and tangy raspberry.


Graham cracker crumbs 2 Cup (32 tbs)
Sugar 18 Tablespoon
Butter 8 Tablespoon
Cream cheese 32 Ounce (Original Philadelphia)
Lemon juice 1 Tablespoon
Lemon zest 1 Tablespoon
Eggs 4
Fresh raspberries 2 Cup (32 tbs)
Lemon slices To Taste (For Garnish)
Lemon zest To Taste (For Garnish)



Make crust:

1. In a large bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 8 tablespoons melted butter.

2. Press 1 tablespoon of this crust mixture into the bottom of each silicone cup.

3. Bake 5 minutes at 325 degrees (F) and remove from oven. Cool slightly.

Make filling:

4. In a large bowl, use an electric mixer on medium speed to whip cream cheese, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1 cup sugar until fluffy.

5. Add eggs, one at a time, beating lightly after each addition.

6. Gently fold in 2 cups raspberries.

7. Use a small cookie scoop or spoon to place filling on top of baked crust, filling each cup 2/3 to 3/4 full.

8. Bake at 325 degrees (F) until a knife inserted into the center of a cheesecake cup comes out clean, about 30 minutes.

9. Cool completely. Refrigerate 4 hours.


10. Garnish the top with sliced lemon, lemon zest, and raspberries, as desired. Serve in the cup with a fork or spoon. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6