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Juicy Mini Lemon Blueberry Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful dessert perfect for any occasion. Featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling with fresh blueberries, and a vibrant blueberry sauce on top, these cheesecakes are bursting with fresh flavors and a perfect balance of sweet and tangy. Served chilled, they make a refreshing treat that’s easy to prepare and sure to impress.

Ingredients

Scale

For the Crust:

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

For the Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries
  • 1/2 tsp vanilla extract

For the Sauce:

  • 1 cup fresh blueberries
  • 1 tbsp sugar
  • 2 tsp water
  • 1 tsp lemon juice

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for the crust.
  2. Make and bake crust: Combine the graham cracker crumbs with the melted unsalted butter, pressing the mixture firmly into the bottom of each muffin cup. Bake these crusts for 5-7 minutes to set and slightly toast the base.
  3. Prepare cheesecake filling: In a bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, then eggs, followed by fresh lemon juice and lemon zest. Mix thoroughly until you have a smooth, well-combined batter.
  4. Add blueberries and bake filling: Gently fold in fresh blueberries into the cheesecake batter, then pour the filling evenly over the baked crusts. Place the filled muffin tin back in the oven and bake for 18-20 minutes until the cheesecakes are set but still slightly jiggly in the center.
  5. Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate them for at least 2 hours to firm up and enhance the flavors.
  6. Prepare blueberry sauce: In a small saucepan, combine the fresh blueberries, sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally, until the mixture thickens into a sauce.
  7. Serve: Once chilled, serve the mini lemon blueberry cheesecakes topped with the homemade blueberry sauce for a fresh, fruity finish.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the batter.
  • Do not overbake the cheesecakes to keep them creamy and tender.
  • Use fresh blueberries for best flavor in both the filling and sauce.
  • Refrigerate for at least 2 hours or overnight for optimal texture and flavor.
  • The blueberry sauce can be made ahead and stored in the fridge up to 3 days.

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