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Juicy Mini Lemon Blueberry Cheesecakes Recipe

Juicy Mini Lemon Blueberry Cheesecakes Recipe
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★★★★★

5 from 23 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful treat combining a tangy lemon-infused cream cheese filling with a sweet and slightly tart blueberry swirl, set atop a crisp graham cracker crust. Perfectly portioned as individual servings, these cheesecakes are ideal for dessert parties, afternoon snacks, or special occasions. The luscious blueberry sauce is carefully strained for a smooth texture and swirled into a velvety lemon cheesecake filling, then baked to creamy perfection. Refrigerate to enhance flavors and enjoy a refreshing, fruity dessert with a burst of lemon and blueberry in every bite.

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 begin to soften and release their juices, mashing the berries as they cook. When the mixture starts to bubble, whisk together water and cornstarch in a separate bowl, then add to the saucepan. Continue cooking and stirring for 1-2 minutes until the sauce thickens. Remove from heat, strain through a fine-mesh strainer into a heat-safe bowl, discarding solids, and 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) with 14 cupcake liners. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined. Evenly distribute the mixture into the liners, pressing firmly into an even layer. Bake for 5 minutes, then remove and cool. Keep oven temperature at 325°F.
  3. Make the Cheesecake Filling: Using a stand mixer with paddle attachment or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract; mix until fully combined. Scrape down the bowl sides as needed. Add eggs one at a time, mixing on low speed until just combined after each addition.
  4. Assemble the Cheesecakes: Evenly distribute the cheesecake filling among the 14 muffin cavities. Spoon about 1 teaspoon of the cooled blueberry sauce on top of each, then gently swirl it into the cheesecake filling using a toothpick or knife for a marbled effect.
  5. Bake and Cool: Bake at 325°F for 17-20 minutes or until the tops are set and the centers slightly jiggle. Bake in batches if necessary. Remove from oven and cool at room temperature for at least 1 hour.
  6. Chill and Serve: Remove cheesecakes from muffin pans and place in an airtight container. Refrigerate for 3-4 hours or overnight to set completely. Serve chilled and enjoy the fresh lemon and blueberry flavors!

Notes

  • Use room temperature eggs to ensure a smooth cheesecake batter and to prevent cracking.
  • Press the crust firmly into the muffin liners to avoid crumbling when served.
  • Straining the blueberry sauce removes seeds for a smoother swirl and better texture.
  • Chilling overnight intensifies flavors and improves texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a lower-fat option, substitute part of the cream cheese with Greek yogurt, but note the texture will be less creamy.

Nutrition

Keywords: mini lemon cheesecake, blueberry cheesecake, individual cheesecakes, lemon blueberry dessert, graham cracker crust cheesecake, easy mini cheesecakes, baked cheesecake cups

Find it online: https://leofoster.com/juicy-mini-lemon-blueberry-cheesecakes-recipe/