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
Scale
- 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
Instructions
- 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.
Notes
- 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