Mini Lemon Blueberry Cheesecakes
Creamy, zesty mini cheesecakes bursting with fresh lemon flavor and juicy blueberries. These easy, family-friendly desserts are perfect for any occasion and guaranteed to impress.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter melted
For the cheesecake filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For optional toppings
- whipped cream optional
- additional lemon zest optional
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Ensure everything is well combined.
- Press the crumb mixture into the bottom of a muffin tin lined with paper liners. About 1 tablespoon per cup should be sufficient.
Bake the Crust
- Bake the crusts for about 5 to 7 minutes or until golden brown. Remove from the oven and set aside to cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and creamy.
Add the Blueberries
- Gently fold in the fresh blueberries into the cheesecake mixture.
Fill the Cups
- Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each cup to the top.
Chill
- Refrigerate the cheesecakes for at least 2 to 3 hours or overnight for the best results.
Serve
- Once chilled, serve with whipped cream and an additional sprinkle of lemon zest if desired.