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
3/4 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
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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.
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Divide approximately one-third of the cream cheese mixture between 6 dessert cups. Each cup should be about one-quarter to one-third full.
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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.
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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.
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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
