⏱️ 80 minutes - 🍽️ 225 kCal - 🎂 Dessert
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1. Preheat your oven to 160°C. Line a 12-cup muffin tin with paper liners.

2. In a bowl, mix the graham cracker crumbs, 30g of granulated sugar, and melted butter until the crumbs are evenly coated. Press about 15g of the mixture into the bottom of each muffin liner. Use the back of a spoon to press down firmly and create a compact crust.

3. In a large mixing bowl, beat the softened cream cheese and 100g of granulated sugar together until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Mix until well combined.

4. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

5. In a separate small bowl, mash the raspberries with 30g of granulated sugar until you have a chunky raspberry sauce.

6. Spoon the cheesecake filling evenly over the crusts in the muffin tin, filling each cup almost to the top.

7. Add small dollops of the raspberry sauce on top of each cheesecake filling. Use a toothpick or a skewer to gently swirl the raspberry sauce into the cheesecake filling to create a marbled effect.

8. Bake the cheesecake bites in the preheated oven for about 18-20 minutes, or until the edges are set, and the centers are slightly jiggly.

9. Remove the cheesecake bites from the oven and let them cool in the muffin tin for about 10 minutes.

10. Transfer the cheesecake bites to a wire rack to cool completely, then refrigerate them for at least 2 hours or until fully chilled.

11. Once chilled, remove the paper liners from the cheesecake bites and serve them on a plate or platter. Enjoy!