Kitchen Equipment You’ll Need
12-cup muffin tin
Paper or silicone cupcake liners
Mixing bowls
Electric mixer or stand mixer
Measuring cups and spoons
Saucepan
Spoon or toothpick for swirling
Tips for Success
Use room temperature cream cheese for a smooth, lump-free filling. Don’t overmix the batter to keep the texture light. Let the raspberry sauce cool before swirling it into the batter. Chill the cups fully before serving for the best texture.
Ingredients
For the crust:
1 cup graham cracker crumbs
3 tbsp sugar
4 tbsp melted butter
For the raspberry swirl:
1 cup raspberries (fresh or frozen)
2 tbsp sugar
1 tsp lemon juice
For the cheesecake filling:
16 oz cream cheese, softened
½ cup sugar
2 eggs
1 tsp vanilla extract
2 tbsp lemon juice
1 tsp lemon zest
¼ cup sour cream
Directions
Preheat oven to 325°F and line a muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon into each liner and press down firmly. Bake crusts for 5 minutes, then let cool. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing, until thickened, about 5–7 minutes. Strain through a fine mesh sieve to remove seeds, then cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla, lemon juice, zest, and sour cream until combined. Spoon the cheesecake filling over the crusts. Drop small dots of raspberry sauce on top and swirl with a toothpick. Bake for 18–20 minutes until just set. Cool completely, then chill for at least 3 hours before serving.
Additional Tips or Variations
Top with whipped cream or a fresh raspberry for garnish. Swap raspberries with blueberries or strawberries for a different flavor twist. Add a pinch of ginger or cardamom to the crust for a subtle spice note. Use a gluten-free graham cracker alternative if needed.