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Mini Lemon Blueberry Cheesecakes

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These mini lemon blueberry cheesecakes are the perfect combination of tangy lemon, sweet blueberries, and creamy cheesecake, all nestled on a buttery graham cracker crust. They’re bite-sized, visually stunning, and taste like sunshine in dessert form.

Ingredients

Scale
  • 1 cup (100 g) graham cracker crumbs
  • 2 tablespoons (25 g) granulated sugar
  • 4 tablespoons (60 g) unsalted butter, melted
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons (30 ml) sour cream
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries
  • 1 tablespoon (15 g) granulated sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon (15 ml) water

Instructions

  1. Preheat your oven to 325°F (165°C) and line your muffin tin with paper liners.
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner to form a crust. Bake for 5 minutes, then let cool.
  3. In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries soften (about 5 minutes). Set aside to cool.
  4. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg, sour cream, lemon juice, lemon zest, and vanilla extract, and mix until just combined.
  5. Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full. Spoon a small amount of the blueberry topping onto each cheesecake and swirl it gently with a toothpick.
  6. Bake for 15–18 minutes, or until the centers are set but still slightly jiggly. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours (preferably overnight).
  7. Remove the cheesecakes from the liners and garnish with additional blueberries or a small slice of lemon for a pretty presentation.

Notes

Make sure your cream cheese and egg are at room temperature for a smooth filling. Chill the cheesecakes thoroughly before serving for the best texture.

Nutrition

Keywords: mini cheesecakes, lemon blueberry dessert, bite-sized cheesecake, easy dessert recipe

Find it online: https://bitematrix.com/mini-lemon-blueberry-cheesecakes-recipe-easy-bite-sized-dessert/