Description
Juicy Mini Lemon Blueberry Cheesecakes are the ideal summer treat, combining the tartness of fresh lemons with the sweetness of ripe blueberries. These delightful individual cheesecakes are perfect for warm weather gatherings, offering a refreshing flavor without the worry of melting. With their easy preparation and stunning presentation, they are sure to impress your guests at any event.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 cup crushed graham crackers
- 3 tablespoons white sugar
- 3 1/2 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup white sugar
- 1/4 cup freshly squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Prepare the Blueberry Topping: In a saucepan, cook blueberries with sugar, lemon juice, cornflour, and water until thickened. Let cool.
- Make the Crust: Preheat oven to 325°F (163°C). Mix crushed graham crackers with sugar and melted butter. Press this mixture into muffin tin cups.
- Prepare the Cheesecake Filling: Beat cream cheese until smooth; add sugar, lemon juice, zest, vanilla extract, and eggs until just blended.
- Assemble and Bake: Pour cheesecake filling over crusts in the muffin tin and bake for about 22 minutes until slightly jiggly in the center. Cool completely before refrigerating for at least an hour.
- Top with Blueberry Mixture: Spoon cooled blueberry topping over each cheesecake before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg