Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract (optional)
For the Raspberry Swirl:
- 1/4 cup raspberry preserves or fresh raspberries, puréed
- 1 teaspoon honey or maple syrup (optional)
- Fresh raspberries for garnish
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press into liners and bake for 5 minutes.
- Beat cream cheese and sugar until smooth. Add egg, lemon juice, lemon zest, and vanilla extract, mixing until incorporated.
- Pour filling over crusts, filling each 3/4 full. Drop raspberry purée on top and swirl with a toothpick.
- Bake for 15–18 minutes until centers are set. Cool completely, then chill for at least 2 hours.
- Top with fresh raspberries and enjoy!