Description
Juicy Mini Lemon Blueberry Cheesecakes are delightful bite‑sized desserts featuring creamy lemon‑infused cheesecake atop a buttery crust, finished with a vibrant, juicy blueberry topping—perfect for any gathering or treat.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- For the blueberry topping:
- 1 cup fresh (or frozen) blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch (optional, to thicken)
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with liners or grease cups.
- Mix crust ingredients; press into muffin cups. Bake 5–7 min until light golden. Cool.
- Beat cream cheese and sugar until smooth. Add vanilla, lemon zest, lemon juice, then eggs one at a time. Mix in sour cream.
- Fill cups with cheesecake mixture. Tap tin to release air. Bake 18–20 min until centers are slightly jiggly. Cool in oven with door cracked for 1 hr, then chill ≥2 hrs.
- For topping: simmer blueberries, sugar, and lemon juice 5–7 min until juicy. Stir in cornstarch slurry and cook 2–3 min more. Cool.
- Spoon cooled topping onto chilled cheesecakes. Garnish with lemon zest or mint if desired. Serve.
Notes
- Sub fresh blueberries with raspberries, strawberries, or mixed berries.
- Use digestive biscuits, shortbread, or granola for the crust.
- Make vegan using dairy‑free cream cheese/sour cream and vegan butter.
- Try a no‑bake version—skip baking and chill filling ≥4 hrs.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
