Description
These Juicy Mini Lemon Blueberry Cheesecakes are a delightful blend of tangy lemon, sweet blueberries, and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup fresh blueberries (140 grams)
- 1 tablespoon white sugar (13 grams)
- 1 teaspoon lemon juice
- freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
- 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)
- 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
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a small saucepan, combine the blueberries, 1 tablespoon sugar, lemon juice, cornflour, and water. Cook over medium heat until the mixture thickens, then set aside to cool.
- In a bowl, mix crushed graham crackers, 3 tablespoons sugar, and melted butter until combined. Press the mixture into the bottom of the muffin liners to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1/2 cup sugar, lemon juice, lemon zest, and vanilla extract, mixing well.
- Add the eggs one at a time, mixing until just combined. Avoid overmixing.
- Spoon the cheesecake mixture over the graham cracker crusts in the muffin tin, filling each liner about three-quarters full.
- Drop a spoonful of the blueberry mixture on top of each cheesecake and use a toothpick to swirl it in lightly.
- Bake in the preheated oven for 25-30 minutes, until the cheesecakes are set but slightly jiggly in the center.
- Let them cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
For best results, ensure all ingredients are at room temperature before starting. These cheesecakes can be topped with extra blueberries or whipped cream before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 245 kcal
- Sugar: 17 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Juicy Mini Lemon Blueberry Cheesecakes, cheesecake, blueberry dessert, lemon dessert, mini cheesecakes