Step 1: Preheat Oven

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

Step 2: Prepare the Crust

In a bowl, mix graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the liners and press down firmly to form the crust.

Step 3: Make the Cheesecake Filling

In another bowl, beat the softened cream cheese and sugar until smooth. Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until just combined.

Step 4: Prepare the Raspberry Swirl

For the raspberry swirl, stir fresh or frozen raspberries and sugar in a small pot over low heat until the mixture becomes syrupy. Once ready, strain to remove the seeds.

Step 5: Assemble the Cheesecake Cups

Divide the cheesecake mixture evenly over the prepared crusts in the muffin tin. Drop small amounts of the raspberry sauce on top of the cheesecake and use a toothpick to swirl it in for a marbled effect.

Step 6: Bake

Bake for 18-20 minutes or until the centers are set. Once baked, let the cheesecake cups cool in the tin for a few minutes.

Step 7: Chill

After cooling, transfer the cheesecake cups to the refrigerator and chill for at least 2 hours before serving.