Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup granulated sugar
- 2 fresh lemons (juice and zest)
- 1/2 cup raspberry puree
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until crumbly.
- Line a muffin tin with cupcake liners and press one tablespoon of the mixture into each liner. Bake for 5-7 minutes or until golden brown; let cool.
- Beat cream cheese until smooth, then add sour cream, sugar, lemon juice, zest, and vanilla; mix until fluffy.
- Fold in half of the raspberry puree gently to create swirls.
- Spoon the cheesecake filling into each cooled crust, topping with remaining raspberry puree.
- Bake at 325°F (160°C) for 15-18 minutes until slightly set but still jiggly in the center. Chill in the fridge for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup (70g)
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg