Description
These Juicy Mini Lemon Blueberry Cheesecakes are a delightful dessert that combines creamy cheesecake with zesty lemon and sweet blueberries. Perfectly portioned and bursting with flavor, they are sure to impress at any gathering!
Ingredients
Scale
- 2 (8-ounce) packages of softened full-fat cream cheese
- ¾ cup granulated sugar
- 2 tablespoons of fresh lemon juice
- 2 teaspoons of fresh lemon zest
- 1 teaspoon of vanilla extract
- 2 large room-temperature eggs
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- ½ cup melted unsalted butter
- 1 cup fresh or frozen blueberries (not thawed)
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs with ¼ cup granulated sugar and ½ cup melted unsalted butter. Mix well until the crumbs are evenly moistened.
- Spoon about 1 tablespoon of the crust mixture into the bottom of each muffin liner and press firmly.
- For a crisper crust, pre-bake the crusts for about 5-7 minutes and let them cool slightly.
- In a large bowl, beat the softened cream cheese until completely smooth and creamy.
- Gradually add ¾ cup granulated sugar to the cream cheese, beating on low speed until just combined.
- Add 2 tablespoons of fresh lemon juice, 2 teaspoons of lemon zest, and 1 teaspoon of vanilla extract. Mix on low until just incorporated.
- Add 2 large room-temperature eggs, one at a time, beating on low speed after each addition until just combined.
- Gently fold in 1 cup of blueberries into the cheesecake batter using a spatula.
- Spoon the cheesecake batter evenly into the prepared muffin liners, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until the edges are set and the centers have a slight jiggle.
- Remove the muffin tin from the oven and let the mini cheesecakes cool completely in the tin on a wire rack.
- Refrigerate the mini cheesecakes for at least 4 hours, preferably overnight.
- Once chilled, remove the paper liners and garnish with fresh blueberries and a twist of lemon peel before serving.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to prevent cracks in the cheesecakes. For added flavor, consider garnishing with whipped cream or a drizzle of blueberry sauce.