Lemon raspberry cheesecake cups (Print Version)

# Ingredients:

→ Crust mixture

01 - 1/4 cup sugar (granulated)
02 - 1 cup crushed graham crackers
03 - 1/2 cup melted unsalted butter

→ Cheesecake filling

04 - 2 large eggs
05 - 8 oz softened cream cheese
06 - 1/2 cup sour cream
07 - Fresh lemon juice (1/4 cup)
08 - Lemon zest (from 1 lemon)
09 - 1/2 cup sugar (granulated)

→ Raspberry sauce

10 - 1/4 cup raspberry jam
11 - 1 cup raspberries (fresh)

→ Toppings

12 - Dusting of powdered sugar
13 - Mint leaves (optional)

# Instructions:

01 - Turn on your oven to 350°F to preheat. Mix together melted butter, sugar, and graham crackers until it looks like wet sand. Press this into the base of muffin tins or serving cups. A spoon works nicely for pressing! Bake for 8-10 minutes, or until it's golden and smells sweet. Set it aside to cool down before the filling.
02 - In a big mixing bowl, whip the cream cheese with the sugar until it's smooth. Stir in the sour cream, then beat in one egg at a time. Add the lemon juice and zest, blending until everything's creamy and combined. You should see tiny bits of zest throughout.
03 - Divide the filling between your crusts, filling each about 3/4 full. Bake them for 15-20 minutes, until the sides are set, but the middle still jiggles slightly. Cool them to room temperature, then refrigerate for 2 hours or more for the best texture.
04 - In a tiny saucepan, combine fresh raspberries and raspberry jam over medium heat. Stir them gently as they cook for 3-4 minutes, letting the mixture thicken slightly. Let it cool fully—it'll keep thickening as it sits.
05 - Spoon your finished raspberry topping over the cheesecakes once chilled. Use a small sieve to dust some powdered sugar on top. If you want to jazz them up, add a mint leaf to each one for a fresh look and taste.

# Notes:

01 - Everyone gets their own dessert cup, making this super easy for parties. No slicing or sharing needed! The zesty lemon filling complements the rich raspberry sauce perfectly.
02 - For lump-free filling, make sure your cream cheese is completely soft before mixing. Cold cream cheese won’t blend smoothly no matter how much you mix it.
03 - This dessert holds up well in the fridge for a day or two. Just sprinkle powdered sugar at the last minute, so it doesn’t disappear into the topping.

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