Lemon raspberry cups (Print Version)
Creamy lemon filling with raspberries layered on buttery cracker crust. Perfect for gatherings or whenever you want a touch of indulgence.
# Ingredients:
→ Crust ingredients
01 -
1/2 cup melted unsalted butter
02 -
1 cup crushed graham crackers
03 -
1/4 cup white sugar
→ Cheesecake filling
04 -
1/4 cup freshly squeezed lemon juice
05 -
1/2 cup granulated sugar
06 -
8 ounces cream cheese, softened
07 -
Zest from one lemon
08 -
2 large eggs
09 -
1/2 cup sour cream
→ Raspberry layer
10 -
1/4 cup raspberry jam
11 -
1 cup fresh berries (raspberries)
→ For decoration
12 -
OPTIONAL: Fresh mint sprigs
13 -
Powdered sugar, as needed
# Steps:
01 -
Preheat your oven to 350°F. Stir the crushed graham crackers, sugar, and butter together in a bowl until it looks like damp crumbs. Grab a muffin tin or cups and press this crust mix into the bottom firmly using the back of a spoon. Bake it for 10 minutes until lightly browned, then set it aside to cool completely before filling.
02 -
Grab a mixing bowl and beat the cream cheese with the sugar until it's completely smooth. Toss in the sour cream and blend well. Crack in the eggs one at a time, stirring in between each one. Add your lemon juice and zest last, and give it all one last mix so it combines perfectly. The filling should be smooth and creamy with little specks of zest throughout.
03 -
Divide the filling evenly into the prepared crusts, filling them about 3/4 full. Bake for around 15-20 minutes. The edges should set, but the middle should still have a slight wobble when you nudge the pan. Let the cheesecakes cool on the counter, then chill them in the fridge for at least 2 hours to firm up completely.
04 -
For the fruity layer, combine raspberries and jam in a pot over medium heat. Stir gently while cooking for 3-4 minutes, letting the berries soften and the mix get thicker. Once off the heat, let it cool to room temperature. This sauce will keep thickening as it cools down.
05 -
Spoon the cooled raspberry mixture over the chilled cheesecakes. Sprinkle a little powdered sugar over the top for a fancy touch. Pop a mint leaf on top if you're going for a fresh look!
# Helpful Notes:
01 -
These make-ahead treats are great for parties since each guest gets their own mini cake—no slicing needed!
02 -
To get a velvety filling, let your cream cheese soften completely before mixing. If it's cold, you’ll end up with lumps that won’t go away.
03 -
These stay fresh a day ahead when stored in the fridge. Sprinkle the sugar topping just before you eat to keep it looking pretty.