Lemon Raspberry Swirl Cheesecake Cups Recipe: Easy & Delicious Mini Cheesecakes

Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.

Mix graham cracker crumbs, sugar, and melted butter. Press into liners and bake for 5 minutes.

Beat cream cheese and sugar until smooth. Add egg, lemon juice, lemon zest, and vanilla extract, mixing until incorporated.

Pour filling over crusts, filling each 3/4 full. Drop raspberry purée on top and swirl with a toothpick.

Bake for 15–18 minutes until centers are set. Cool completely, then chill for at least 2 hours.

Top with fresh raspberries and enjoy!