Lemon Raspberry Swirl Cheesecake Cups

Craving a refreshing, bite-sized dessert that’s both sweet and tangy? These Lemon Raspberry Swirl Cheesecake Cups combine the creamy richness of cheesecake with a swirl of zesty lemon and sweet, tart raspberries for the perfect indulgence!

Imagine smooth, velvety cheesecake in individual cups, swirled with vibrant raspberry puree and bright lemon zest. The creamy texture of the cheesecake blends beautifully with the fresh fruit flavors, creating a dessert that’s as refreshing as it is satisfying.

These cheesecake cups are the perfect treat for any occasion—whether it’s a summer gathering, a special celebration, or just a sweet snack. The balance of tangy lemon and sweet raspberry makes them irresistible!

Ready to treat yourself to these delightful cheesecake cups? Let’s make Lemon Raspberry Swirl Cheesecake Cups and enjoy a refreshing, fruity dessert today!

Why You’ll Love This Recipe

• Sweet and Tart Balance: The lemon adds brightness while the raspberry swirl brings a tart fruitiness that keeps every bite refreshing.
• Individually Portioned: No slicing needed—just grab a cup and enjoy!
• Make-Ahead Friendly: These cheesecake cups hold up beautifully in the fridge for days.
• Easy but Impressive: Looks bakery-worthy, but it’s actually beginner-friendly.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 22–25 minutes
Chill Time: 3+ hours
Total Time: About 4 hours (mostly hands-off chilling time)

Servings:
This recipe makes 12 cheesecake cups—perfect for a gathering or storing for later.

Difficulty:
Beginner-friendly with a few simple steps. No water bath needed.

Required Kitchen Tools

• Standard 12-count muffin tin
• Cupcake liners
• Mixing bowls (2–3 sizes)
• Hand mixer or stand mixer
• Fine mesh strainer (for smooth raspberry puree)
• Small saucepan
• Spatula
• Zester or microplane
• Piping bag or spoon (for raspberry swirl)

Ingredients

Here’s everything you’ll need to bring these lemon raspberry cheesecake cups together:

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
• ¼ cup granulated sugar
• 6 tablespoons melted unsalted butter

For the Raspberry Swirl

• 1 cup fresh raspberries (or frozen, thawed)
• 2 tablespoons granulated sugar

For the Lemon Cheesecake Filling

• 16 oz cream cheese (softened to room temp)
• ½ cup granulated sugar
• 2 large eggs (room temperature)
• ¼ cup sour cream or Greek yogurt
• ¼ cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of salt

How to Make Lemon Raspberry Swirl Cheesecake Cups — Step-by-Step

1. Preheat and Prepare

Preheat your oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners. Set aside.

2. Make the Crust

In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until the texture is like wet sand. Scoop about 1 ½ tablespoons of the mixture into each liner and press it down firmly using a spoon or the bottom of a small glass.

Bake crusts for 5 minutes, then remove from oven and let cool slightly.

3. Make the Raspberry Swirl

In a small saucepan over medium heat, combine raspberries and sugar. Cook, stirring often, until raspberries break down and release their juice (about 5–7 minutes).

Press the mixture through a fine mesh strainer into a small bowl to remove seeds. Set the smooth raspberry sauce aside to cool.

4. Mix the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth (no lumps!). Add sugar and beat until combined.

Mix in the eggs, one at a time, then add sour cream, heavy cream, lemon zest, lemon juice, vanilla, and a pinch of salt. Beat on low until just combined—don’t overmix.

5. Assemble the Cups

Divide the cheesecake batter evenly among the crust-lined cups. Spoon ½ to 1 teaspoon of raspberry sauce on top of each and use a toothpick to gently swirl.

6. Bake

Bake for 18–22 minutes, or until the centers are just set and barely jiggle when you shake the pan.

Turn off the oven, crack the door slightly, and let them sit inside for 10 minutes to cool gradually. Then remove and cool at room temperature for another 30 minutes.

7. Chill

Transfer to the fridge and chill for at least 3 hours, or overnight for best flavor and texture.

Variations for Lemon Raspberry Swirl Cheesecake Cups

• Make it Gluten-Free: Use gluten-free graham crackers for the crust.
• Switch Up the Fruit: Try blueberries, strawberries, or blackberries for the swirl.
• Mini Version: Use mini muffin tins and reduce bake time to 10–12 minutes for bite-sized treats.
• Top with Whipped Cream: A dollop of fresh whipped cream or lemon zest curls makes them extra fancy.
• Add White Chocolate: Stir in a few mini white chocolate chips to the filling for added sweetness.

Serving and Decoration

These cheesecake cups are gorgeous on their own, but here are some easy ways to dress them up:

• Garnish with Fresh Raspberries: Add one or two fresh raspberries on top before serving.
• Lemon Zest Dusting: A quick sprinkle of lemon zest gives a pop of color and flavor.
• Whipped Cream: Pipe or dollop a swirl of whipped cream for a soft, creamy touch.
• White Chocolate Shavings: A few curls of white chocolate add richness and visual flair.

Serve them chilled with coffee, tea, or sparkling lemonade for a balanced treat.

How to Store Lemon Raspberry Cheesecake Cups

Refrigerator:
Store in an airtight container in the fridge for up to 5 days. They get even better after a day as the flavors develop.

Freezer:
Freeze individually wrapped cheesecake cups (once fully chilled) for up to 2 months. Thaw overnight in the fridge before serving.

Tips and Tricks for Success

• Room Temp Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature. This ensures a smooth batter with no lumps.
• Don’t Overmix: Overbeating adds too much air, which can cause cracks. Mix until just combined.
• Use a Toothpick for Swirl: A gentle swirl is enough—too much mixing will muddy the pattern.
• Bake Low and Slow: 325°F is ideal for a creamy, smooth texture without browning.
• Chill Time is Key: Don’t skip the chilling. It sets the cheesecake and improves flavor.

Nutrition Information (Per Cheesecake Cup)

Nutrient	Amount
Calories	~240
Total Fat	17g
Saturated Fat	9g
Cholesterol	65mg
Sodium	150mg
Carbohydrates	18g
Sugar	13g
Protein	3g
Fiber	0.5g
Vitamin C (Rasp.)	4% DV
Calcium	4% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Lemon Raspberry Cheesecake FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled will work in a pinch—just make sure it’s 100% juice without added sweeteners.

Do I need a water bath?

Nope! Because these are small and baked at a low temperature, they stay creamy without cracking—no water bath needed.

Can I make these ahead?

Yes! These are perfect for making 1–2 days in advance. Just store covered in the fridge until ready to serve.

Can I freeze them?

Yes. Freeze individually wrapped cups and store in an airtight container. Thaw overnight in the fridge before serving.

Conclusion

These Lemon Raspberry Swirl Cheesecake Cups are a bright, creamy twist on classic cheesecake. With the zing of lemon, the freshness of raspberry, and the buttery crunch of graham cracker crust, they’re everything you love in a dessert—just smaller and easier to serve.

Whip up a batch for your next get-together, or just keep them on hand when a sweet craving strikes.