Lemon Blueberry Mini Cheesecakes
These Lemon Blueberry Mini Cheesecakes are the perfect combination of tangy lemon and sweet blueberries! Featuring a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, and a burst of fresh blueberries, these bite-sized treats are ideal for parties, brunches, or a refreshing dessert any time of the year.
Ingredients:
• For the Graham Cracker Crust:
o 1 cup graham cracker crumbs (about 8-10 graham crackers)
o 2 tbsp granulated sugar
o 1/4 cup unsalted butter, melted
• For the Lemon Cheesecake Filling:
o 16 oz cream cheese, softened
o 3/4 cup granulated sugar
o 2 large eggs, room temperature
o 1/4 cup sour cream
o 2 tbsp fresh lemon juice
o 1 tbsp lemon zest
o 1 tsp vanilla extract
• For the Blueberry Topping:
o 1 cup fresh blueberries (plus extra for garnish)
o 2 tbsp granulated sugar
o 1 tbsp lemon juice
o 1 tsp cornstarch
Directions:
1. Preheat the Oven and Prepare the Muffin Pan:
o Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners and set aside.
2. Make the Graham Cracker Crust:
o In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
o Spoon about 1 tablespoon of the crust mixture into each muffin cup and press down firmly with the back of a spoon or a small glass. Bake for 5 minutes, then set aside to cool while preparing the cheesecake filling.
3. Prepare the Lemon Cheesecake Filling:
o In a large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
o Add the eggs one at a time, beating well after each addition. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated and the filling is smooth.
4. Assemble and Bake:
o Spoon the cheesecake filling evenly over the baked crusts in the muffin pan, filling each cup almost to the top.
o Bake for 18-20 minutes, or until the centers are set and the tops look slightly puffy. Remove from the oven and let the cheesecakes cool in the pan for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or until fully chilled.
5. Make the Blueberry Topping:
o In a small saucepan, combine 1 cup of fresh blueberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let cool to room temperature.
6. Top and Serve:
o Once the mini cheesecakes are chilled, spoon a small amount of the blueberry topping onto each cheesecake. Garnish with extra fresh blueberries and a sprinkle of lemon zest if desired. Serve and enjoy!
Prep Time: 20 mins | Cooking Time: 20 mins | Chill Time: 2 hrs | Total Time: 2 hrs 40 mins | Servings: 12 mini cheesecakes | Calories: 250 kcal per cheesecake
