Tangy Lemon Swirls (Printable Version)
Individual creamy desserts with tart lemon and sweet raspberry. Great for any event or when you’re craving something sweet.
# Ingredients:
→ Crust Layer
01 -
1/4 cup melted unsalted butter
02 -
3 tablespoons white sugar
03 -
1 cup crushed graham crackers
→ Cheesecake Base
04 -
16 ounces room temp cream cheese
05 -
1 cup granulated sugar
06 -
2 eggs, large
07 -
1/3 cup sour cream
08 -
2 tablespoons freshly squeezed lemon juice
09 -
1 teaspoon grated lemon zest
10 -
1 teaspoon vanilla extract
→ Berry Swirl
11 -
1/2 cup raspberries, fresh
12 -
2 tablespoons sugar
# Steps:
01 -
Warm the oven to 325°F. Place liners in a muffin tin. Combine graham crumbs, melted butter, and sugar until it feels sandy. Divide into cups and press down. Bake for 5 minutes, then cool completely.
02 -
Simmer raspberries and sugar in a saucepan for 5–7 minutes until softened. Push through a mesh strainer to discard seeds, then let cool.
03 -
Whip the cream cheese and sugar until fluffy. Add eggs one at a time, blending after each. Gently stir in sour cream, vanilla, lemon zest, and juice.
04 -
Fill the muffin cups three-quarters full with cheesecake batter. Drop small amounts of raspberry sauce over the top and swirl it around using a toothpick. Bake for 18-20 minutes until the centers are slightly wobbly.
05 -
Leave the cups in the muffin tin for 10 minutes, then set them on a cooling rack. Refrigerate for at least 2 hours before serving. You can add a topping like lemon zest or berries if you'd like.
# Notes:
01 -
Let the cups become fully cool before moving them to the fridge to avoid water droplets forming.
02 -
For better taste, pick fresh lemons for zest and juice instead of bottled.