Print

Mini Lemon Blueberry Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 73 reviews

These Juicy Mini Lemon Blueberry Cheesecakes combine a tangy lemon-flavored cream cheese filling with fresh blueberries, all nestled in a buttery graham cracker crust. Topped with a luscious blueberry sauce, they are perfect individual-sized desserts that are both refreshing and indulgent, ideal for summer gatherings or anytime you crave a bright, fruity treat.

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter, melted

For the Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries
  • 1/2 tsp vanilla extract

For the Sauce:

  • 1 cup fresh blueberries
  • 1 tbsp sugar
  • 2 tsp water
  • 1 tsp lemon juice

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for the crust.
  2. Make the Crust: Combine the graham cracker crumbs with the melted butter, then press this mixture firmly into the bottom of each muffin cup. Bake the crusts for 5-7 minutes to set.
  3. Prepare the Filling: Beat the softened cream cheese until smooth. Add the granulated sugar, eggs, fresh lemon juice, lemon zest, and vanilla extract, mixing until the filling is fully combined and creamy.
  4. Add Blueberries and Bake: Gently fold in the cup of fresh blueberries into the filling. Pour the mixture over the pre-baked crusts in the muffin tin, then return to the oven and bake for 18-20 minutes until the cheesecakes are set but still slightly jiggly in the center.
  5. Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to fully set and develop flavor.
  6. Prepare the Blueberry Sauce: While the cheesecakes chill, combine 1 cup of blueberries, sugar, water, and lemon juice in a saucepan. Simmer over medium heat, stirring occasionally, until the sauce thickens to a syrupy consistency.
  7. Serve: Remove the mini cheesecakes from the muffin tin, place on serving dishes, and spoon the warm or chilled blueberry sauce over each cheesecake before serving.

Notes

  • For best results, use fresh blueberries both in the filling and sauce.
  • Make sure the cream cheese is softened to ensure a smooth batter.
  • Do not overbake the cheesecakes; they should remain slightly jiggly to avoid cracking.
  • The blueberry sauce can be made ahead and refrigerated for up to 3 days.
  • You can substitute the graham cracker crust with digestive biscuits if desired.

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