Description
Bright, creamy cheesecake with a tangy lemon curd and raspberry swirl — sunshine in every bite-sized cup.
Ingredients
- Cream cheese (16 oz, softened)
- Fresh raspberries (1 cup)
- Lemon curd (½ cup)
- Graham cracker crumbs (1 cup)
- Butter (3 tbsp, melted)
- Sugar (¾ cup)
- Vanilla extract (1 tsp)
- Eggs (2 large)
- Heavy cream (¼ cup)
- Whipped cream & lemon slices (for garnish)
Instructions
- Prep crust: Mix graham crumbs and melted butter; press into muffin liners to form bases. Bake 5 minutes, then cool.
- Make cheesecake batter: Beat cream cheese, sugar, vanilla, eggs, and heavy cream until smooth and creamy.
- Swirl magic: Spoon batter into cups. Drop raspberry puree and lemon curd in small dots and swirl gently with a toothpick.
- Bake: Bake 18–20 minutes until set but slightly jiggly in the center.
- Cool completely: Let cheesecakes cool, then chill at least 3 hours.
- Decorate: Pipe whipped cream on top and drizzle more lemon curd.
- Garnish: Add fresh raspberries and a thin lemon slice for a stunning finish.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chilling time is essential for the best texture.
- Use fresh raspberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg