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Juicy Mini Lemon Blueberry Cheesecakes Recipe

Juicy Mini Lemon Blueberry Cheesecakes Recipe
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★★★★★

5 from 14 reviews

Indulge in these delightful mini lemon blueberry cheesecakes that are bursting with juicy blueberry flavor and creamy cheesecake goodness. Perfect for a sweet treat or elegant dessert!

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, cook blueberries, sugar, and lemon juice until soft. Add cornflour mixture, cook until thickened, strain, and set aside.
  2. Prepare the Crust: Preheat oven, line muffin pans, mix crust ingredients, press into pans, bake, and cool.
  3. Make the Cheesecake Filling: Beat cream cheese, sugar, lemon juice, zest, and vanilla. Add eggs one at a time.
  4. Assemble the Cheesecakes: Fill muffin pans with the filling and swirl blueberry sauce on top.
  5. Bake and Cool: Bake at 325°F for 17-20 minutes until set.

Notes

  • You can top these mini cheesecakes with additional fresh blueberries or a dollop of whipped cream for extra flair!
  • Ensure all ingredients are at room temperature for the best cheesecake texture.

Nutrition

Keywords: mini cheesecakes, lemon blueberry, dessert recipe, creamy cheesecake, blueberry swirl

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