Irresistible Lemon Raspberry Cheesecake Cups

If you’re looking for a dessert that’s creamy, tangy, and refreshingly fruity, these Lemon Raspberry Cheesecake Cups are pure perfection. Each bite layers buttery graham cracker crust, luscious lemon cheesecake, and sweet-tart raspberry compote, creating a dessert that’s as beautiful as it is delicious.

Perfect for entertaining, brunches, or a special treat, these individual cheesecake cups make serving simple while impressing everyone with their elegant presentation. No slicing required—just grab a cup and enjoy the creamy, citrusy delight.

Why You’ll Love This Recipe

• Individual servings make it easy to serve and enjoy
• Bright lemon flavor paired with sweet-tart raspberries
• Creamy, light, and fluffy cheesecake filling
• Quick and simple assembly with no baking required
• Perfect for entertaining or everyday indulgence

Ingredients

For the Crust

• Graham cracker crumbs (1 cup) – Provides a buttery, crunchy base.
• Granulated sugar (2 tbsp) – Adds sweetness to balance the tartness.
• Unsalted butter, melted (4 tbsp) – Holds the crumbs together and adds richness.

For the Lemon Cheesecake Filling

• Cream cheese, softened (8 oz) – Creates a smooth, creamy cheesecake layer.
• Powdered sugar (1/3 cup) – Sweetens and smooths the filling.
• Lemon curd (1/4 cup) – Adds bright, tangy lemon flavor.
• Lemon zest (1 tsp) – Intensifies the citrus aroma.
• Vanilla extract (1/2 tsp) – Balances the flavors.
• Heavy cream, whipped (1/2 cup) – Lightens the cheesecake for a fluffy texture.

For the Raspberry Layer

• Fresh raspberries (1 cup) – Provides natural sweetness and color.
• Sugar (2 tbsp) – Sweetens the raspberry compote.
• Lemon juice (1 tsp) – Adds a touch of tartness to balance sweetness.

For Garnish

• Fresh raspberries
• Lemon zest or thin lemon slices
• Whipped cream (optional)

How to Make Lemon Raspberry Cheesecake Cups

1. Make the Crust

• In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Spoon a layer into the bottom of small jars or dessert cups.
• Lightly press down to form a compact base.
• Chill while preparing the fillings to set.

2. Prepare the Raspberry Layer

• In a small saucepan, combine raspberries, sugar, and lemon juice.
• Heat over medium until berries break down and the mixture thickens slightly, about 5 minutes.
• Remove from heat and let cool completely.

3. Make the Lemon Cheesecake Filling

• Beat cream cheese with powdered sugar until smooth.
• Add lemon curd, lemon zest, and vanilla extract. Mix until fully incorporated.
• Gently fold in the whipped cream to make the filling light and fluffy.

4. Assemble the Cups

• Layer the lemon cheesecake filling over the chilled crust.
• Spoon raspberry compote on top.
• Repeat layers if your cups are tall or if you want a stacked presentation.

5. Serve

• Chill for at least 1 hour to let the layers set.
• Top with fresh raspberries, lemon zest, and optional whipped cream before serving.

Tips for Success

• Keep raspberries slightly warm when making the compote for easier pouring and layering.
• Gently fold in whipped cream to maintain a light, airy cheesecake filling.
• Use chilled cups for a clean assembly and better presentation.
• Make ahead: Prepare the layers a few hours in advance; chill until serving.

Equipment Needed

• Small jars or dessert cups
• Mixing bowls
• Saucepan for raspberry compote
• Whisk and spatula
• Measuring cups and spoons

Recipe Variations

• Blueberry Lemon Cheesecake Cups: Substitute raspberries with blueberries for a different berry flavor.
• Chocolate Lemon Cups: Add a layer of chocolate ganache over the crust before the cheesecake layer.
• Mango-Lemon Cheesecake Cups: Swap raspberries for diced mango and a touch of lime juice.

Serving Suggestions

• Serve chilled with a sprig of fresh mint for elegance.
• Pair with iced tea or lemonade for a refreshing summer dessert.
• Add a crunchy topping like toasted nuts or granola for texture.

FAQs

Can I use frozen raspberries?
Yes—keep them slightly thawed but not fully softened for best results.

Can these cups be made ahead?
Absolutely! Assemble up to a day in advance and store in the fridge.

Do I have to bake anything?
No—these are no-bake cheesecake cups, perfect for easy preparation.

How long will they last?
Store in the refrigerator for up to 3 days.

Can I make mini versions for parties?
Yes—use shot glasses or mini dessert cups for bite-sized servings.

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Final Thoughts

These Lemon Raspberry Cheesecake Cups are the ultimate individual dessert—creamy, tangy, sweet, and visually stunning. They’re simple enough for everyday treats but elegant enough for parties or special occasions.