Ingredients:
For the Crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
¼ cup unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons sour cream
¼ cup fresh lemon juice
Zest of 1 lemon
¼ cup raspberry puree (made by blending fresh or frozen raspberries and straining out the seeds)
Directions:
Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly combined. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup.
Bake the crusts: Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar, eggs, vanilla extract, sour cream, lemon juice, and lemon zest. Beat until fully combined and smooth.
Assemble the cheesecake cups: Spoon the cream cheese mixture into each muffin cup, filling nearly to the top.
Add the raspberry swirl: Drop 1 teaspoon of raspberry puree onto the center of each cheesecake. Use a toothpick to gently swirl the raspberry into the cheesecake batter.
Bake: Bake the cheesecake cups for 18-20 minutes, or until the edges are set and the centers slightly jiggle.
Cool and chill: Allow the cheesecake cups to cool in the pan for 10 minutes. Then transfer to the refrigerator and chill for at least 2 hours, or until fully set.
Serve: Once chilled, remove the cheesecake cups from the muffin tin. Garnish with extra raspberry puree or fresh berries, if desired. Enjoy!