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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes for a Refreshing Treat

These Mini Lemon Blueberry Cheesecakes combine zesty lemon and blueberries for a delightful summer dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Full-Fat Block Cream Cheese Avoid low-fat versions for stability
  • 1/2 cup Granulated Sugar Sweetens the filling
  • 1/4 cup Lemon Juice Bright acidity for flavor
  • 1 tbsp Lemon Zest Additional citrus flavor
  • 1 tsp Vanilla Extract Adds depth to the flavor
  • 2 large Eggs At room temperature for best results
For the Crust
  • 1 cup Graham Cracker Crumbs Forms the base
  • 1/4 cup Butter Use unsalted
For the Topping
  • 1 cup Blueberries Fresh is best
  • 1 tbsp Cornstarch Thickens the blueberry sauce

Equipment

  • muffin pan
  • Mixing bowl
  • Saucepan
  • Whisk
  • Cupcake Liners

Method
 

Step-by-Step Instructions
  1. Prepare Blueberry Sauce: In a small saucepan over medium heat, combine fresh blueberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, until thickened. Whisk in cornstarch, strain and cool.
  2. Preheat Oven: Preheat your oven to 325°F (160°C) and line your muffin pan with cupcake liners.
  3. Make Crust: Combine graham cracker crumbs, sugar, and melted unsalted butter until resembling wet sand. Press into the bottom of each cupcake liner and bake for 5 minutes. Cool.
  4. Mix Cheesecake Filling: Beat cream cheese and sugar until creamy. Gradually add lemon juice, zest, and vanilla. Incorporate eggs one at a time.
  5. Assemble Mini Cheesecakes: Fill crusts with cheesecake filling and swirl in blueberry sauce.
  6. Bake: Place cheesecakes in the oven and bake for 17-20 minutes. They should be set yet jiggly.
  7. Cool: Allow cooling for 1 hour at room temperature and then refrigerate for 3-4 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Store in an airtight container for up to 5 days.

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