Raspberry-Stuffed Lemon Cheesecake Cups Recipe

Name: Raspberry-Stuffed Lemon Cheesecake Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 whole Nilla Wafers, Finely Crushed; 1/2 sticks Butter, Softened; 3 teaspoons Grated Lemon Peel, Divided Use; 8 ounces, weight Cream Cheese, Softened; 1/2 cups Sugar; 1 whole Egg; 1 Tablespoon Fresh Lemon Juice; 21 ounces, weight Canned Raspberry Pie Filling, Divided Use; 12 whole Fresh Raspberries For Garnish; Cool Whip (optional)

Servings: persons

1
Line a 12-count standard size muffin tin with paper liners. Preheat oven to 350 F.
2
Put the crushed Nilla wafers into a bowl and mix with the softened butter and 2 teaspoons of the lemon peel. Mix until blended. Spoon 2 tablespoons of crumbs into each of the paper lined muffin cups. Press crumbs firmly into the cup with a tart shaper, allowing some crumbs to push up the sides as well.
3
Put cream cheese into the bowl of your stand mixer and beat until fluffy. Add sugar and remaining lemon peel and mix to combine. Add egg and lemon juice and beat until whipped and light.
4
Add 1 teaspoon of pie filling into each cup and cover it with cream cheese mixture. Add one more dab of raspberry filling to the top of each cup and swirl with a toothpick.
5
Bake for 40 minutes at 350 F or until lightly browned. Turn oven off and let them sit in the oven for 20 more minutes, with door open. Remove pan to a wire rack, remove papers, and allow them to cool for 1 hour.
6
Before serving, top each cup with a swirl of Cool Whip and a fresh raspberry.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 40 whole Nilla Wafers, Finely Crushed, 1/2 sticks Butter, Softened, 3 teaspoons Grated Lemon Peel, Divided Use, 8 ounces, weight Cream Cheese, Softened, and more.

Yes, Raspberry-Stuffed Lemon Cheesecake Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-Stuffed Lemon Cheesecake Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions