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Juicy Mini Lemon Blueberry Cheesecakes

Juicy Mini Lemon Blueberry Cheesecakes – A Summer Hit!

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful summer dessert, combining zesty lemon and sweet blueberries.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 16 oz Full-Fat Block Cream Cheese Ensure a rich, creamy texture
  • 1 cup Granulated Sugar Feel free to swap for a sugar alternative
  • 1/4 cup Lemon Juice Preferably freshly squeezed
  • 1 tbsp Lemon Zest Lime zest can work as a substitute
  • 1 tsp Vanilla Extract Opt for pure vanilla for true flavor
  • 2 large Eggs Ensure they’re at room temperature
Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs if needed
  • 1/4 cup Unsalted Butter Should be melted before mixing
Topping
  • 1 cup Blueberries Use fresh or thawed frozen ones

Equipment

  • muffin pan
  • Cupcake Liners
  • Mixing bowl
  • Electric mixer
  • Saucepan
  • Whisk
  • toothpick

Method
 

Preparation Steps
  1. Prepare the Blueberry Sauce: In a medium saucepan, combine fresh blueberries, granulated sugar, and lemon juice over medium heat. Stir gently until the blueberries soften (5-7 minutes). Whisk cornstarch with water, add to saucepan, and cook for 2-3 minutes until thick. Strain and cool.
  2. Make the Crust: Preheat oven to 325°F (163°C). Line muffin pan with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter. Press into muffin cavities to form crust. Bake for 5 minutes and let cool.
  3. Mix Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Gradually add lemon juice, zest, and vanilla. Incorporate eggs one at a time until just combined.
  4. Assemble: Divide cheesecake filling among cooled crusts. Spoon blueberry sauce on top and swirl with a toothpick.
  5. Bake and Cool: Bake in preheated oven for 17-20 minutes. Cool at room temperature for 1 hour, then refrigerate for 3-4 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 24gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 95mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 0.5mg

Notes

Make sure ingredients are at room temperature for a smooth filling. Store cheesecakes in an airtight container for up to 5 days or freeze for up to 3 months without blueberry topping. Thaw overnight in fridge before serving.

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