Photo: Toa Heftiba
Raspberry-Stuffed Lemon Cheesecake Cups
9 ingredients
25 min + 1 hr
12
openrecipes
These little bites are so pretty with their raspberry swirl. They are perfect for a Spring dessert!
Estimated Nutrition (whole recipe, rough)
404
Calories
10g
Protein
28g
Fat
34g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 40 whole Nilla Wafers, Finely Crushed
- ½ sticks Of Butter, Softened
- 3 teaspoons Grated Lemon Peel, Divided Use
- 8 ounces, weight Cream Cheese, Softened
- ½ 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes