Lemon Raspberry Cheesecake Cups

10 50 187
Ingredients Minutes Calories
Prep Cook Servings
30 min 20 min 12
Lemon Raspberry Cheesecake Cups
Health Highlights


12 medium cookies Ginger snap cookie
1 tbsp Butter, unsalted (softened)
12 tsp Raspberry jam
227 gm Cream cheese, fat free
227 gm Cream cheese
1/2 cup Granulated sugar
2 medium Egg
1 tsp Lemon peel (zest)
1 tbsp Lemon juice
1 tsp Vanilla extract, pure


Preheat oven to 350°F.

Place a 2 x4 inch strip of aluminum foil into each cup of a regular 12- cup muffin pan.

Spray pan with cooking spray.

In a food processor combine gingersnaps and butter. Pulse until ingredients form a course crumb mixture.

Press down 2 teaspoons of crumb mixture into each of the muffin cups. Divide any leftover crumbs among the cups.

Place pan in the refrigerator for 15 minutes to chill.

As the crust is chilling make the cheesecake batter. Using a hand mixer, beat the cream cheese until smooth. Slowly add in the sugar and continue to beat until fluffy. Beat in eggs, lemon juice, lemon zest, and pure vanilla extract until blended.

Spread 1 teaspoon of raspberry preserves over the crumb mixture among the cups.

Divide the cheesecake batter evenly among cups.

Bake for 20 minutes or until the cheesecakes are set but centers are still jiggly.

Let cool in the pan on wire rack for 30 minutes.

Refrigerate for at least 4 hours or overnight.

Slide a sharp knife around the cheesecakes. Then using the slings, remove the cheesecakes from their cups.

Note: This recipe can be made up to 3-4 days ahead of time.

Nutrition Facts

Per Portion

Calories 187
Calories from fat 84
Calories from saturated fat 45
Total Fat 9.3 g
Saturated Fat 5.0 g
Trans Fat 0.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 56 mg
Sodium 231 mg
Potassium 112 mg
Total Carbohydrate 20.3 g
Dietary Fiber 0.4 g
Sugars 16.4 g
Protein 5.5 g

Dietary servings

Per Portion

Energy sources


Meal Type(s)