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Juicy Mini Lemon Blueberry Cheesecakes Recipe

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★★★★★

4.8 from 84 reviews

These Juicy Mini Lemon Blueberry Cheesecakes feature a creamy lemon-infused cheesecake filling swirled with a fresh, tangy blueberry sauce atop a crisp graham cracker crust. Perfectly portioned in mini sizes, they make an ideal dessert for gatherings or a delightful personal treat. The rich cream cheese combines with vibrant lemon juice and zest, complemented by the sweetness and slight tartness of homemade blueberry sauce, baked to perfection for a creamy, luscious 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 soften and release their juices, mashing them gently. Whisk together water and cornflour, then add to the saucepan. Stir and mash as the mixture thickens, about 1-2 minutes. Remove from heat and strain through a fine-mesh sieve to remove solids. Set aside the smooth sauce to cool.
  2. Prepare the Crust: Preheat oven to 325°F (163°C). Line muffin pans with cupcake liners. In a bowl, combine crushed graham crackers, sugar, and melted butter until well mixed. Press the mixture evenly into each muffin cavity. Bake for 5 minutes, then remove and cool. Leave oven on 325°F for baking cheesecakes.
  3. Make the Cheesecake Filling: In a stand mixer or large bowl using an electric mixer, beat cream cheese and sugar until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, mixing until combined. Scrape bowl sides as needed. Add eggs one at a time on low speed, mixing just until incorporated after each addition.
  4. Assemble the Cheesecakes: Divide cheesecake batter evenly among muffin liners. Spoon about a teaspoon of blueberry sauce on top of each. Using a toothpick or knife, gently swirl the blueberry sauce into the filling to create a marbled effect.
  5. Bake and Cool: Bake at 325°F for 17-20 minutes, or until the tops are set. If using multiple pans, bake in batches if needed. Remove from oven and cool at room temperature for at least 1 hour.
  6. Chill and Serve: Once cooled, remove cheesecakes from the muffin pan and place in an airtight container. Refrigerate for at least 3-4 hours or overnight to set fully. Serve chilled and enjoy your delightful mini lemon blueberry cheesecakes.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling.
  • Do not overmix after adding eggs to prevent cracks in the cheesecake.
  • The blueberry sauce can be made a day ahead and refrigerated to save time.
  • Use fresh lemon juice and zest for the best flavor.
  • If a batch is too large for the oven, bake in multiple rounds to maintain even baking.
  • Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: mini cheesecakes, lemon blueberry cheesecake, individual cheesecakes, blueberry sauce, lemon dessert, creamy cheesecake, graham cracker crust

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