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Juicy Mini Lemon Blueberry Cheesecakes Recipe

Juicy Mini Lemon Blueberry Cheesecakes Recipe
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★★★★★

5.1 from 7 reviews

These Juicy Mini Lemon Blueberry Cheesecakes combine a tart lemon-flavored cream cheese filling with a sweet and tangy blueberry swirl on a buttery graham cracker crust. Perfectly portioned as mini treats, they are ideal for parties or a delightful dessert anytime.

Ingredients

Scale

Blueberry Sauce

  • 1 cup fresh blueberries (140 grams)
  • 1 tablespoon white sugar (13 grams)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon cornflour
  • 2 teaspoons water

Crust

  • 1 cup crushed graham crackers (120 grams, about 8 full sheets)
  • 3 tablespoons white sugar (40 grams)
  • 3 1/2 tablespoons butter, melted (50 grams)

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup white sugar (100 grams)
  • 1/4 cup freshly squeezed lemon juice (60 ml)
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Instructions

  1. Prepare the Blueberry Sauce: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries soften and release juices, mashing them as they cook. Whisk together water and cornflour, add to saucepan, and cook 1-2 minutes until sauce thickens. Remove from heat and strain through a fine-mesh strainer into a bowl, discarding solids. Set aside to cool.
  2. Prepare the Crust: Preheat oven to 325°F (163°C). Line 12-count muffin pans with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Evenly press the mixture into the liners forming an even layer. Bake for 5 minutes, then cool. Keep oven temperature at 325°F.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing until combined. Scrape sides of bowl as needed. Add eggs one at a time, mixing on low speed until just combined after each addition.
  4. Assemble the Cheesecakes: Evenly divide cheesecake filling among the 14 cavities. Spoon about 1 teaspoon of blueberry sauce on top of each cheesecake. Use a toothpick or knife to gently swirl the blueberry sauce into the filling.
  5. Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. Bake in batches if necessary. Remove from oven and cool at room temperature for at least 1 hour.
  6. Chill and Serve: Remove cheesecakes from muffin pans and place in an airtight container. Refrigerate for at least 3-4 hours or overnight. Serve chilled and enjoy.

Notes

  • Use room temperature eggs to ensure a smooth filling.
  • Press crust firmly for a sturdy base that holds during baking.
  • Allow cheesecakes to cool completely before removing from pans to prevent cracking.
  • For best flavor, chill cheesecakes overnight.
  • Can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: mini cheesecake, lemon blueberry cheesecake, blueberry swirl, mini desserts, lemon desserts, graham cracker crust, cheesecake recipe

Find it online: https://recipeswithmia.com/juicy-mini-lemon-blueberry-cheesecakes-recipe/