Lemon Raspberry Cups (Print-Friendly Version)
Creamy lemon cups on a buttery base, covered in raspberry topping. A great treat for any occasion!
# Ingredients:
→ Crust layer
01 -
1/4 cup white sugar
02 -
1/2 cup melted unsalted butter
03 -
1 cup crushed graham crackers
→ Cheesecake mixture
04 -
1/4 cup lemon juice (freshly squeezed)
05 -
1/2 cup sour cream
06 -
2 large eggs
07 -
Zest from a single lemon
08 -
1/2 cup white sugar
09 -
8 oz softened cream cheese
→ Topping with raspberries
10 -
1/4 cup raspberry jam
11 -
1 cup fresh raspberries
→ Finishing extras
12 -
Mint leaves for garnish (optional)
13 -
Powder sugar for sprinkling
# Steps:
01 -
Get your oven going at 350°F and stir the graham cracker crumbs, melted butter, and sugar in a bowl until it's evenly mixed and sandy. Push this mix into muffin cups or serving dishes, pressing firmly with a measuring spoon or your fingertips. Bake for 8 to 10 minutes till they begin to brown lightly and the smell fills the kitchen. Let them cool off while you put together the next step.
02 -
Using a mixing bowl, beat your softened cream cheese and sugar until they're creamy and blended smoothly. Toss in the sour cream and mix again until everything's velvety. Add one egg at a time while stirring in between. Finally, pour in your lemon juice and zest—the mixture should feel glossy and look like it's speckled with lemon bits.
03 -
Scoop the cheesecake mixture into your ready-to-go crusts, filling each one about 75% of the way. Slide them in the oven for 15 to 20 minutes. Check that the edges have firmed up while the center wiggles slightly when you nudge the pan. Once baked, allow them to hang out at room temperature till cool, then refrigerate for a couple of hours or overnight.
04 -
In a small pan, combine the raspberries and jam over medium heat, stirring gently until it begins to bubble and break apart after a few minutes. Take it off the stove as it starts thickening and leave it until it cools completely—it'll thicken more as it sits.
05 -
When you're set to serve, grab your cold cheesecake cups and spread the raspberry topping over the top of each. Sprinkle some powdered sugar using a little sieve for a touch of flair. Pop on a small mint leaf if you'd like to add some color and freshness.
# Notes:
01 -
These little treats are great for get-togethers—with one for each person, there's no slicing needed! The tangy lemon and sweet raspberries combine beautifully for a balanced bite.
02 -
Bring the cream cheese to room temperature before mixing to avoid pesky little lumps—cold cheese doesn't blend well at all.
03 -
Prep these a day ahead for convenience. Just wait to dust on the powdered sugar until right before serving so it doesn't disappear.