Lemon raspberry dessert cups (Print Version)
# Ingredients:
→ Crust Ingredients
01 -
1/2 cup melted unsalted butter
02 -
1 cup crushed graham crackers
03 -
1/4 cup plain sugar
→ Cheesecake Mixture
04 -
8 oz softened cream cheese
05 -
1/2 cup regular sugar
06 -
1/4 cup lemon juice (fresh is best!)
07 -
1/2 cup sour cream
08 -
Zest from one lemon
09 -
2 big eggs
→ Raspberry Sauce
10 -
1/4 cup raspberry preserves
11 -
1 cup raspberries (fresh if possible)
→ Toppings
12 -
Optional: fresh mint sprigs
13 -
Powdered sugar for sprinkling
# Instructions:
01 -
Turn on your oven to 350°F. Stir together the crushed graham crackers, melted butter, and sugar in a bowl until it clumps like wet sand. Use the back of a spoon to press the mix into muffin tins or cups. Slip these into the oven and bake about 8-10 minutes—your kitchen will smell heavenly! Let them rest until cool while you whip up the next layer.
02 -
Grab a large mixing bowl and beat together the cream cheese and sugar until it's totally smooth. Toss in the sour cream and mix again. Add the eggs one at a time, stirring between each. Pour in the lemon juice and sprinkle the zest, then give it all another good mix until you see tiny yellow specks throughout.
03 -
Spoon the silky filling into the crusts, leaving a little room at the top. Bake for 15-20 minutes until they’re slightly wobbly in the center but firm on the edges. Let the cheesecakes cool completely first on the counter, then pop them in the fridge for at least 2 hours to chill.
04 -
Grab a small pan and mix the raspberries with the preserves over medium heat. Stir now and then while it cooks for 3-4 minutes. The raspberries should soften and blend into a thicker, jammy sauce. Pull it off the heat and let it cool down—it’ll firm up more as it sits.
05 -
When you’re ready to share these treats, spoon the raspberry topping over each cheesecake. Sprinkle some powdered sugar through a small sieve for a polished look. Fancy it up even more? Add a fresh mint sprig to each cup!
# Notes:
01 -
Everyone gets their own dessert with these! No slicing or sharing needed, plus the lemon and raspberry combo tastes like sunshine and sweetness.
02 -
To avoid lumps, don't skip softening the cream cheese. If it's still cold, you'll never mix it smooth enough!
03 -
Feel free to prepare these ahead of time. They'll keep in the fridge for a day or so—just wait to dust the sugar on top until serving.