Mini Lemon Blueberry Cheesecakes
Creamy and tangy mini cheesecakes featuring a delightful blueberry flavor, perfect for any gathering or a sweet treat at home.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, softened Ensure it's at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1 zest from 1 lemon
- 1 cup blueberries (fresh or frozen) Gently fold in to avoid crushing
For the topping (optional)
- Whipped cream
- Extra blueberries
- Lemon slices for garnish
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Distribute the mixture evenly into a muffin tin lined with cupcake liners, pressing down firmly to form a crust.
- Bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, then let cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, beating until combined. Then add in the vanilla extract, lemon juice, and lemon zest. Mix until everything is well incorporated.
- Gently fold in the blueberries, being careful not to crush them.
Assemble the Cheesecakes
- Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each liner to the top.
- Smooth the tops with a spatula for an even finish.
Chill
- Refrigerate the cheesecakes for at least 1 hour, or until set.
Serve
- Garnish with whipped cream, extra blueberries, or lemon slices if desired before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. These cheesecakes can be frozen for up to 2 months. Thaw in the refrigerator before serving.