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Lemon Blueberry Mini Cheesecakes Recipe

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★★★★★

4.1 from 47 reviews

These Lemon Blueberry Mini Cheesecakes are a delightful blend of tangy lemon and sweet blueberry flavors nestled in a crumbly graham cracker crust. Perfectly portioned into mini servings, they combine creamy cheesecake filling with a luscious blueberry topping that swirls beautifully on each individual treat. Ideal for parties or a refreshing dessert anytime.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Cheesecake Filling

  • 500 grams (2 bricks) cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 large eggs, room temperature
  • ¼ cup sour cream, room temperature

Blueberry Topping

  • 1 cup blueberries
  • 1 tbsp granulated sugar
  • ¼ cup water
  • 1 tsp corn starch
  • ½ tsp vanilla extract
  • 1 tsp lemon juice

Instructions

  1. Prepare Blueberry Topping: In a medium saucepan, add blueberries, 1 tbsp granulated sugar, vanilla extract, and lemon juice. Whisk water and cornstarch together until smooth, then add to the saucepan and mix well.
  2. Cook Blueberries: Place saucepan over medium heat and bring to a gentle simmer. Reduce to medium-low and stir occasionally for 2-3 minutes.
  3. Mash Blueberries: Use a potato masher or similar utensil to gently crush most of the blueberries while cooking and stirring for another 1-2 minutes. Remove from heat and let cool.
  4. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line 14 muffin cups with foil or paper liners.
  5. Make Crust Mixture: Combine graham cracker crumbs and 2 tbsp sugar. Add melted butter and mix until the mixture resembles wet sand.
  6. Form Crust: Spoon 1½ tbsp of the crust mixture into each muffin cup. Press gently and evenly to cover the bottom without packing too hard.
  7. Bake Crusts: Bake crusts for 8 minutes then remove and cool. Reduce oven temperature to 325°F (163°C).
  8. Prepare Cheesecake Filling: Beat cream cheese and ½ cup sugar with a hand or stand mixer on medium speed for 5 minutes until smooth and creamy.
  9. Add Flavorings: Mix in vanilla extract, lemon juice, and lemon zest, beating for 1 more minute until combined.
  10. Add Eggs: Add eggs one at a time, beating only until just combined after each addition to avoid overmixing.
  11. Fold in Sour Cream: Gently fold sour cream into the mixture until incorporated, careful not to overmix.
  12. Fill Muffin Cups: Spoon about 3 tbsp of cheesecake batter into each crust-lined muffin cup.
  13. Add Blueberry Topping: Spoon 1½ tsp of the cooled blueberry topping over each cup. Swirl gently with a toothpick to create a marbled effect.
  14. Bake Cheesecakes: Bake for 18-20 minutes until centers are slightly jiggly but not runny.
  15. Cool and Chill: Let cheesecakes cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set completely.
  16. Serve: Serve as is or topped with whipped cream for an extra indulgence. Enjoy!

Notes

  • Make sure all dairy ingredients are at room temperature for smoothest batter.
  • Do not overmix the eggs into the batter to prevent cracking during baking.
  • Use fresh lemon zest and juice for the best bright lemon flavor.
  • Cooling the blueberry topping before adding helps prevent it from mixing too much into the batter.
  • These mini cheesecakes keep well refrigerated for up to 3 days.

Keywords: lemon blueberry mini cheesecakes, mini cheesecakes, blueberry dessert, lemon cheesecake, individual cheesecakes

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