Follow these easy steps to create your Lemon Raspberry Swirl Cheesecake Cups:

1. Preheat the oven: Preheat your oven to 325°F (163°C).
2. Prepare the crust:
– In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter.
– Stir until well combined.
3. Spoon the crust:
– Place about 1 tablespoon of the mixture into the bottom of each cupcake liner in a muffin tin.
– Press down firmly to form a crust.
4. Bake the crust:
– Bake the crusts in the preheated oven for 5-7 minutes or until slightly golden.
– Remove from the oven and let them cool while preparing the filling.
5. Make the raspberry swirl:
– In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice.
– Cook while stirring for about 5 minutes or until the raspberries break down and the mixture thickens slightly. Set aside to cool.
6. Prepare the cheesecake filling:
– In a large mixing bowl, beat the cream cheese until smooth.
– Add granulated sugar, vanilla extract, and lemon juice. Beat until combined.
– Add eggs, one at a time, mixing just until incorporated.
– Stir in sour cream and lemon zest until smooth and creamy.
7. Combine:
– Pour the cheesecake filling evenly into each muffin liner over the crust.
– Use a small spoon or knife to swirl in the raspberry mixture, creating a marbled effect.
8. Bake the cheesecake cups:
– Bake in the oven for 20-25 minutes or until the edges are set but the center is still slightly jiggly. Do not over-bake!
9. Cool and chill:
– Remove from the oven and let them cool at room temperature for 30 minutes.
– Transfer them to the refrigerator and chill for at least 2 hours before serving.

These simple steps will lead you to delightful Lemon Raspberry Swirl Cheesecake Cups with minimal fuss!