Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 cup fresh raspberries
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of each cup.
- In another bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
- In a saucepan over medium heat, combine fresh raspberries and powdered sugar. Cook until bubbly and mash gently until thickened.
- Spoon cheesecake filling into each crust halfway full. Drizzle raspberry sauce on top and swirl gently with a toothpick.
- Bake for about 20 minutes or until set but still slightly jiggly in the center. Cool completely before refrigerating for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup (100g)
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg