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Delicious Recipe

Delicious Recipe
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★★★★★

4.7 from 27 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful blend of zesty lemon and sweet blueberries swirled into creamy cheesecake, all nestled on a crispy graham cracker crust. Perfectly portioned for a party or a sweet snack, these mini cheesecakes offer a refreshing and indulgent treat that’s easy to make and sure to impress.

Ingredients

Scale

Blueberry Sauce

  • 1 cup fresh blueberries (140 grams)
  • 1 tablespoon white sugar (13 grams)
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon cornflour
  • 2 teaspoons water

Crust

  • 1 cup crushed graham crackers (120 grams, about 8 full sheets)
  • 3 tablespoons white sugar (40 grams)
  • 3 1/2 tablespoons butter, melted (50 grams)

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup white sugar (100 grams)
  • 1/4 cup freshly squeezed lemon juice (60 ml)
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Instructions

  1. Prepare the Blueberry Sauce: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries soften and release juices, mashing as they cook. Whisk water and cornflour in a separate bowl, then add to the saucepan. Cook for 1-2 minutes until thickened, mashing and stirring continually. Remove from heat and strain through a fine-mesh sieve into a bowl, discarding solids. Set aside to cool.
  2. Prepare the Crust: Preheat oven to 325°F (163°C). Line two 12-count muffin pans or one 24-count pan with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into each liner. Bake for 5 minutes, then let cool. Keep oven at 325°F.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar in a mixer until smooth. Add lemon juice, zest, and vanilla, mixing until combined. Scrape the bowl sides. Add eggs one at a time, mixing on low speed until just combined after each addition.
  4. Assemble the Cheesecakes: Divide cheesecake filling evenly among muffin liners. Spoon about 1 teaspoon of blueberry sauce on top of each. Use a toothpick or knife to gently swirl the blueberry sauce into the filling.
  5. Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until set on top. Bake in batches if needed. Cool at room temperature for at least 1 hour.
  6. Chill and Serve: Remove cheesecakes from pans and transfer into an airtight container. Refrigerate for 3-4 hours or overnight. Serve chilled and enjoy the juicy, tangy mini lemon blueberry cheesecakes.

Notes

  • Ensure cream cheese is softened for a smooth filling.
  • Do not over-mix once eggs are added to avoid cracks in the cheesecake.
  • Use fresh lemon juice for the best flavor.
  • Straining the blueberry sauce creates a smooth swirl without seeds or pulp.
  • Chilling overnight enhances the texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon cheesecake, blueberry cheesecake, mini cheesecakes, lemon blueberry dessert, graham cracker crust, baked cheesecake, party desserts

Find it online: https://tastybynova.com/delicious-recipe-9/