Description
Creamy, refreshing Lemon Raspberry Cheesecake Cups with a buttery graham crust, tangy lemon cheesecake layer, and sweet raspberry topping. Perfect for individual desserts.
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the Lemon Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 cup lemon curd
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream, whipped
- For the Raspberry Layer:
- 1 cup fresh raspberries (or thawed frozen)
- 2 tbsp sugar
- 1 tsp lemon juice
- For Garnish:
- Fresh raspberries
- Lemon zest or thin lemon slices
- Whipped cream (optional)
Instructions
- Make the Crust: Mix graham crumbs, sugar, and melted butter. Spoon into the bottom of jars or dessert cups and press lightly. Chill while preparing fillings.
- Prepare the Raspberry Layer: Combine raspberries, sugar, and lemon juice in a saucepan. Heat until berries break down and mixture thickens (~5 min). Cool completely.
- Make the Lemon Cheesecake Filling: Beat cream cheese with powdered sugar until smooth. Mix in lemon curd, lemon zest, and vanilla. Fold in whipped cream until light and fluffy.
- Assemble the Cups: Layer lemon cheesecake filling over crust. Spoon raspberry compote on top. Repeat layers if cups are tall.
- Serve: Chill at least 1 hour. Garnish with fresh raspberries, lemon zest, and whipped cream.
Notes
- Keep raspberries slightly firm to avoid a soggy layer.
- For extra visual appeal, pipe whipped cream around the edges before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert, Cheesecake
- Method: No-Bake / Chill
- Cuisine: American