Lemon Raspberry Cheesecake Cups

Raspberry-swirled lemon cheesecake cups filled with fresh whipped cream and raspberries are the perfect Spring treat!

The lemon cheesecake batter is simple to make (I had mine in the oven within twenty minutes of starting) and swirled with your favorite raspberry jam. They are then topped off with a lightly sweetened whipped cream and fresh raspberries. The tartness from the lemon and berries is perfect for balancing the sweetness of the cheesecake. And for those of you who are timid with lemon desserts (as am I), these are lemony but definitely not lip-puckeringly so.

Lemon Raspberry Cheesecake Cups

Yield: 14 cheesecakes

Ingredients:

- Cheesecake:

- 14 vanilla wafer cookies

- 454g (2 8-ounce packages) light cream cheese softened at room temperature

- 370g (1 3/4 cups) granulated sugar

- 165g (3 large) whole eggs at room temperature

- 16g (2 tablespoons) all-purpose flour

- 5 milliliters (1 teaspoon) vanilla extract

- 1 tablespoon fresh lemon juice (1/2 lemon)

- 1 tablespoon lemon zest (1 lemon)

- 1/2g (1/8 teaspoon) salt

- 90g (1/3 cup) raspberry jam, stirred

- For the whipped cream

- 158 milliliters( 2/3 cup) heavy whipping cream, cold

- 9g (2 teaspoons) granulated sugar

- 75g (1/2 pint) fresh raspberries, washed and dried

Instructions:

1. Pre-heat oven to 325 degrees

2. Line two regular-sized muffin tin with 14 paper cupcake liners; place a cookie on the bottom of each cup

3. To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)

4. Add granulated sugar and lemon zest and combine on medium-high speed well until light and creamy

5. Beat in eggs, one at a time, on medium speed

6. Mix in flour on medium speed

7. Add vanilla extract, lemon juice and salt and beat until mixture is thick and creamy

8. Spoon cheesecake batter into cups; top each with about a teaspoon of raspberry jam

9. Use a toothpick to carefully swirl the jam into the batter

10. Bake 25-30 minutes or until edges of cheesecakes are firm and centers are just slightly jiggly

11. Refrigerate for at least one hour before removing from pan to fill with whipped cream and berries

12. Beat cream in the large bowl of an electric mixer with whisk attachment on medium-high speed for several minutes or just until foamy; gradually add sugar and continue mixing until stiff peaks form

13. Spoon whipped cream into cheesecake cups and top with fresh berries

Notes:

Cheesecake needs at least one hour of chill time before serving but can be made up to three days in advance if kept refrigerated; fill cheesecake cups with whipped cream and berries when ready to serve