Lemon-raspberry cheesecake cups are a delicious and easy holiday treat! All you need is a package of cream cheese, some lemon juice, and some raspberries. First, use a food processor to combine the cream cheese, lemon juice, and raspberries into a smooth mixture.
Then place the mixture in a piping bag and pipe it into the cups. Finally, refrigerate the cups for at least an hour before serving. These Lemon-Raspberry Cheesecake Cups are sure to be a hit with your family and friends!
What is so good about Lemon-Raspberry Cheesecake Cups?
Tart and sweet, Lemon-Raspberry Cheesecake Cups are the perfect desserts for any occasion. The Lemon-Raspberry flavor is unique and refreshing, and the combination of cream cheese , and raspberries create a perfect balance of flavors. The cups are also individual servings, so you don't have to worry about sharing. And if you're looking for a healthier option, they're also lower in fat and calories than a traditional cheesecake. So next time you're in the mood for something sweet, reach for Lemon-Raspberry Cheesecake Cups. You won't be disappointed.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes (+ time to chill)
Yields approximately 6 5-oz dessert cups, as shown
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Ingredients needed to make Lemon-Raspberry Cheesecake Cups
- 8 oz. cream cheese, softened
- ¾ c. Swerve* Confectioners sugar replacement, divided
- 1½ c. heavy whipping cream, divided
- 1 T. fresh lemon juice
- 1 t. fresh lemon zest, preferably organic
- 1 t. pure vanilla extract
- 54 fresh raspberries
- Sprigs fresh mint, for garnish
Instructions for making Lemon-Raspberry Cheesecake Cups
- Add cream cheese, one-half cup Swerve, one cup heavy whipping cream, lemon juice, lemon zest, and vanilla extract to a large mixing bowl and beat until smooth and thoroughly combined. Set aside.
- Divide approximately one-third of the cream cheese mixture between 6 dessert cups. Each cup should be about one-quarter to one-third full.
- Add a raspberry into the corner of each cup, and top with another one-third of the cream cheese mixture. Add four more raspberries in the corners of each cup and top off with the remaining cream cheese mixture. Place the cups in the refrigerators to firm up for at least 30 minutes to overnight.
- Right before serving, prepare the whipped cream by beating the remaining Swerve and whipping cream together in another large mixing bowl until light and fluffy.
- Remove the dessert cups from the refrigerator and top each with a dollop of fresh whipped cream. Garnish with an extra raspberry and a sprig of fresh mint, if desired, and serve immediately. Enjoy!
Variations
Lemon-Raspberry Cheesecake Cups are a delicious and easy dessert to make. The tangy lemon flavor pairs perfectly with the sweet raspberries, and the creamy cheesecake filling is rich and decadent. However, there are many different ways that you can vary this recipe to suit your own taste. For example, you could use blueberries or strawberries instead of raspberries, or you could add a layer of chocolate ganache on top of the cheesecake filling. You could also experiment with different types of cheese, such as goat cheese or cream cheese. Whatever variations you choose, Lemon-Raspberry Cheesecake Cups are sure to be a hit!
Storage
Lemon-Raspberry Cheesecake Cups are a delicious and easy-to-make dessert. They can be stored in the fridge for up to 2 days. To make them last even longer, you can freeze them for up to 2 months. When storing Lemon-Raspberry Cheesecake Cups in the freezer, be sure to wrap them tightly in plastic wrap or aluminum foil. This will help to prevent freezer burn and keep them fresh for longer. When you're ready to enjoy a Lemon-Raspberry Cheesecake Cup, simply thaw it overnight in the fridge or heat it up in the microwave for a few seconds. Enjoy!
Top tip
Lemon-raspberry cheesecake cups are a delicious and easy-to-make dessert. The key to making them perfect is to use fresh lemons and raspberries, and to use a good quality cream cheese. Here are some other top tips:
- Use a food processor to blitz the biscuits into crumbs. This will make it easier to get a smooth, even consistency.
- Melt the butter before adding it to the crumbs. This will help to bind everything together.
- Use an electric mixer to beat the cream cheese until it's smooth. This will make it easier to incorporate the other ingredients.
- Add the sugar gradually, so that it has time to dissolve properly.
- Be careful not to overmix the batter. This will cause the cheesecake cups to be tough and rubbery.
- When adding the lemon juice, start with less than you think you need. You can always add more if needed.
- Use a piping bag or Ziploc bag to pipe the mixture into the cups. This will give you neat, evenly-sized portions.
- Chill the cheesecake cups in the fridge for at least two hours before serving. This will help them set properly.
Lemon-Raspberry Cheesecake Cups
- Total Time: 0 hours
- Yield: 6
Description
Lemon-raspberry cheesecake cups are a delicious and easy holiday treat! All you need is a package of cream cheese, some lemon juice, and some raspberries. First, use a food processor to combine the cream cheese, lemon juice, and raspberries into a smooth mixture.
Ingredients
8 oz. cream cheese, softened
¾ c. Swerve* Confectioners sugar replacement, divided
1½ c. heavy whipping cream, divided
1 T. fresh lemon juice
1 t. fresh lemon zest, preferably organic
1 t. pure vanilla extract
54 fresh raspberries
Sprigs fresh mint, for garnish
Instructions
-
Add cream cheese, one-half cup Swerve, one cup heavy whipping cream, lemon juice, lemon zest, and vanilla extract to a large mixing bowl and beat until smooth and thoroughly combined. Set aside.
-
Divide approximately one-third of the cream cheese mixture between 6 dessert cups. Each cup should be about one-quarter to one-third full.
-
Add a raspberry into the corner of each cup, and top with another one-third of the cream cheese mixture. Add four more raspberries in the corners of each cup and top off with the remaining cream cheese mixture. Place the cups in the refrigerators to firm up for at least 30 minutes to overnight.
-
Right before serving, prepare the whipped cream by beating the remaining Swerve and whipping cream together in another large mixing bowl until light and fluffy.
-
Remove the dessert cups from the refrigerator and top each with a dollop of fresh whipped cream. Garnish with an extra raspberry and a sprig of fresh mint, if desired, and serve immediately. Enjoy!
Notes
Tip: Spoon the cream cheese mixture into each cup or use a pastry bag with a decorative tip for more attractive results
- Prep Time: 15 min
- Cook Time: N/A
