Mini Lemon Blueberry Cheesecakes are a delightful treat that perfectly balance the tartness of lemon with the sweetness of fresh blueberries. As I embarked on creating this recipe, I was reminded of the warm summer days spent at family gatherings, where desserts like these would steal the show. The combination of creamy cheesecake filling nestled in a buttery crust, topped with vibrant blueberries, not only looks stunning but also offers a burst of flavor in every bite.
People adore Mini Lemon Blueberry Cheesecakes for their light and refreshing taste, making them an ideal dessert for any occasion. The individual portions are not only convenient for serving but also allow everyone to indulge without the guilt of a large slice. Whether you’re hosting a summer barbecue or simply craving a sweet treat, these mini cheesecakes are sure to impress your guests and satisfy your taste buds. Join me as we dive into this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients:
- For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (plus extra for topping)
- For the lemon blueberry sauce (optional):
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Preparing the Crust
- Preheat your oven to 325°F (160°C). This is the perfect temperature for baking our mini cheesecakes.
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir them together until they are well mixed.
- Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand. This will help the crust hold together nicely.
- Line a muffin tin with paper liners or grease it lightly with cooking spray. This will make it easier to remove the cheesecakes later.
- Evenly distribute the crust mixture into the bottom of each muffin cup, pressing it down firmly with the back of a spoon or your fingers. You want a nice, compact layer.
- Bake the crusts in the preheated oven for about 8-10 minutes, or until they are lightly golden. Remove them from the oven and let them cool while you prepare the filling.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This usually takes about 2-3 minutes.
- Add the granulated sugar and continue to beat until well combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Next, add the sour cream, eggs, vanilla extract, lemon juice, and lemon zest. Beat on low speed until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecakes.
- Gently fold in the fresh blueberries using a spatula. This will give your cheesecakes those delightful bursts of flavor.
Filling the Cheesecakes
- Once your crusts have cooled, it’s time to fill them with the cheesecake mixture. Using a spoon or a piping bag, carefully fill each muffin cup with the cheesecake filling, leaving a little space at the top for the cheesecakes to rise.
- Tap the muffin tin gently on the counter to remove any air bubbles that may have formed in the filling. This will help ensure a smooth texture.
- Bake the cheesecakes in the oven for 18-20 minutes, or until the edges are set but the center is still slightly jiggly. They will firm up as they cool.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecakes cool in the oven for about 30 minutes. This gradual cooling helps prevent cracks.
- After 30 minutes, remove the cheesecakes from the oven and let them cool to room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours, or overnight for the best flavor and texture.
Making the Lemon Blueberry Sauce (Optional)
- While the cheesecakes are chilling, you can prepare the optional lemon blueberry sauce. In a small saucepan, combine the fresh blueberries, granulated sugar, lemon juice, cornstarch, and water.
- Total Time: 150 minutes
- Yield: 12 mini cheesecakes 1x
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (plus extra for topping)
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
- Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Evenly distribute the crust mixture into the bottom of each muffin cup, pressing down firmly.
- Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and continue to beat until well combined, scraping down the sides as needed.
- Add the sour cream, eggs, vanilla extract, lemon juice, and lemon zest. Beat on low speed until just combined.
- Gently fold in the fresh blueberries using a spatula.
- Once the crusts have cooled, fill each muffin cup with the cheesecake mixture, leaving a little space at the top.
- Tap the muffin tin gently on the counter to remove air bubbles.
- Bake the cheesecakes for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecakes cool in the oven for about 30 minutes.
- Remove from the oven and let cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours, or overnight.
- In a small saucepan, combine the fresh blueberries, granulated sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring gently until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool.
- For best results, chill the cheesecakes overnight.
- The lemon blueberry sauce can be drizzled over the cheesecakes before serving for added flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Conclusion:
In summary, these Mini Lemon Blueberry Cheesecakes are an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly balances creamy richness with zesty freshness. The combination of tangy lemon and sweet blueberries creates a flavor explosion that is sure to impress your family and friends. Plus, their individual serving size makes them perfect for parties, picnics, or simply enjoying at home with a cup of tea. For serving suggestions, consider topping each cheesecake with a dollop of whipped cream or a sprinkle of crushed graham crackers for added texture. You can also experiment with variations by swapping out the blueberries for other fruits like raspberries or strawberries, or even adding a hint of vanilla extract to the cheesecake mixture for an extra layer of flavor. The possibilities are endless! I wholeheartedly encourage you to give this recipe a try. I promise you won’t be disappointed! Once you’ve made these Mini Lemon Blueberry Cheesecakes, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creations. Let’s spread the joy of baking together! Print
Mini Lemon Blueberry Cheesecakes: A Delightful Dessert Recipe for Every Occasion
Description
These Mini Lemon Blueberry Cheesecakes feature a buttery graham cracker crust and a creamy filling with fresh blueberries, making them a delightful treat for any occasion. Perfectly portioned and easy to make, they are sure to impress your guests!
Ingredients
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