Description
These delightful cheesecake cups combine the tangy flavors of lemon and raspberry for a refreshing dessert.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon lemon zest
- 3/4 cup raspberry jam
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of each liner.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then lemon zest.
- Fill each liner with cheesecake batter. Swirl 1 teaspoon raspberry jam into each.
- Bake for 20 minutes or until centers are set. Cool and then refrigerate.
Notes
You can customize the seasonings to taste.