Creamy Lemon Raspberry Cheesecake Bites in a Cup
Ingredients:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tablespoons sugar
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 cup whipped cream or whipped topping
1 cup fresh raspberries
Extra lemon zest and raspberries for garnish (optional)
Directions:
In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press evenly into the bottoms of mini cheesecake molds or cupcake liners placed in a muffin tin. Chill in the fridge while preparing the filling.
In a separate bowl, beat softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy. Gently fold in the whipped cream until the filling is light and fluffy.
Spoon or pipe the filling onto the prepared crusts. Top with fresh raspberries, gently pressing them into the surface. Chill the cheesecakes for at least 2 hours to set. Garnish with additional raspberries and lemon zest before serving, if desired.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes
Kcal: 230 kcal | Servings: 6 mini cheesecakes