Lemon Raspberry Cheesecake Cups (Print Version)
# Ingredients:
→ Crust
01 -
Graham cracker crumbs
02 -
Melted butter
03 -
Sugar
→ Cheesecake Filling
04 -
Cream cheese, softened
05 -
Powdered sugar
06 -
Lemon zest
07 -
Lemon juice
08 -
Whipped cream
→ Topping
09 -
Fresh raspberries
10 -
Optional: Lemon slices or mint leaves for garnish
# Instructions:
01 -
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand. Press this evenly into the bottom of small cups or jars using the back of a spoon to form a compact crust.
02 -
Using a hand mixer or stand mixer, beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice together until smooth and creamy. Gently fold in the whipped cream to create a light, airy texture for the filling.
03 -
Spoon the cheesecake filling over the prepared crusts in each cup, spreading it evenly. Top generously with fresh raspberries and, if desired, add a dollop of extra whipped cream for extra flair.
04 -
Refrigerate the assembled cheesecake cups for at least 2-3 hours to allow them to set properly. Before serving, garnish with thin lemon slices or fresh mint leaves for a pop of color and freshness.
# Notes:
01 -
Ensure all ingredients are at room temperature for best results.
02 -
For added convenience, use store-bought whipped cream instead of making it from scratch.
03 -
These cups can be prepared ahead of time and stored in the refrigerator for up to 3 days.