Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 12 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar
- Zest and juice of 2 lemons
- 1 cup raspberry puree (fresh or frozen)
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter and press firmly into cupcake liners in a muffin tin.
- Bake for 10 minutes until golden brown; let cool.
- Beat cream cheese, sour cream, sugar, lemon zest, and juice until smooth.
- Add eggs one at a time on low speed until just combined.
- Fold raspberry puree into half the batter; layer onto crusts and create swirls using a toothpick.
- Bake for 20-25 minutes until set with a slight jiggle; cool completely before chilling in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup (85g)
- Calories: 265
- Sugar: 17g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg