Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup raspberry preserves
- Fresh raspberries, for garnish Lemon slices, for garnish
- Whipped cream, for garnish
Steps
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest. Pour the cream cheese mixture over the crust in each cupcake liner, filling about 2/3 full. Drop small dollops of raspberry preserves on top of each cheesecake and swirl gently with a toothpick. Bake for 18-20 minutes, or until the centers are set. Allow to cool completely, then refrigerate for at least 2 hours before serving. Garnish with fresh raspberries, lemon slices, and whipped cream before serving. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 250 kcal | Servings: 12 servings