Mini Lemon Blueberry Cheesecakes

Why You’ll Love This Recipe

If you love the combination of citrus and berries, these mini cheesecakes are the ultimate treat. The creamy, smooth cheesecake filling is infused with fresh lemon juice and zest, while the blueberries add a burst of sweetness and color. The graham cracker crust adds the perfect amount of crunch to balance the rich filling. Whether you’re hosting a gathering or enjoying a treat at home, these cheesecakes will surely be a hit.

Ingredients

• 240 g (1 cup) blueberries, fresh or frozen
• Zest of 1 lemon
• 2 large eggs
• 5 ml (1 tsp) lemon juice
• 60 ml (¼ cup) fresh lemon juice
• 2 g (1 tsp) cornstarch
• 150 g (12 tbsp) granulated sugar
• 5 ml (1 tsp) vanilla extract
• 100 g (1 cup) graham cracker crumbs
• 50 g (3 ½ tbsp) unsalted butter, melted
• 450 g (16 oz) full-fat cream cheese
• 10 ml (2 tsp) water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of each cheesecake pan or muffin tin, making sure the crust is compact.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, lemon juice, and cornstarch. Beat until fully combined.
3. Prepare the blueberry topping: In a small saucepan, heat the blueberries, water, and 1 tablespoon of sugar over medium heat. Stir occasionally until the blueberries break down into a syrupy consistency. Allow it to simmer for 5-7 minutes, then set aside to cool.
4. Assemble the cheesecakes: Spoon the cheesecake mixture into each crust, filling each cup almost to the top. Using a spoon, drop a small amount of the blueberry sauce on top of each cheesecake. Use a toothpick or a skewer to swirl the blueberry sauce into the cheesecake mixture for a marbled effect.
5. Bake: Preheat your oven to 325°F (165°C). Bake the cheesecakes for 20-25 minutes, or until they are set in the center but still slightly jiggly. Remove from the oven and allow to cool to room temperature before refrigerating for at least 4 hours or overnight.
6. Serve and enjoy: Once chilled, carefully remove the mini cheesecakes from the pan. Top with fresh blueberries or additional blueberry sauce if desired.

Servings and Timing

• Servings: This recipe makes approximately 8 mini cheesecakes.
• Total Time: 30 minutes of active preparation time, plus at least 4 hours of chilling time.

Variations

• Lemon lovers: For an even stronger lemon flavor, add more lemon zest or a tablespoon of lemon extract.
• Berry compote: If you prefer, you can use a mix of berries like raspberries or strawberries in place of blueberries.
• Gluten-free: Replace the graham cracker crumbs with gluten-free graham crackers or almond meal.
• Vegan: Use dairy-free cream cheese, vegan butter, and replace the eggs with a flax egg or cornstarch mixture.

Storage/Reheating

• Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: These cheesecakes are best served chilled, but if you’d like to enjoy them warm, you can microwave them for 10-15 seconds.

FAQs

1. Can I use frozen blueberries for the topping?

Yes! Frozen blueberries work perfectly fine. Just make sure to thaw them before cooking them down into a sauce.

2. How do I know when the cheesecakes are done baking?

The cheesecakes should be set but slightly jiggly in the center. They will firm up more as they cool.

3. Can I make the blueberry topping ahead of time?

Yes, you can make the blueberry sauce ahead of time and store it in the fridge until ready to use.

4. Can I double the recipe?

Yes, you can double the recipe and bake it in a larger pan or more individual cups.

5. How do I prevent cracks in my cheesecake?

To minimize cracks, avoid overbaking the cheesecakes and allow them to cool slowly at room temperature before chilling.

6. Can I freeze these mini cheesecakes?

Yes, you can freeze them for up to a month. Just make sure they are properly wrapped in plastic wrap and foil.

7. Can I use a muffin tin for this recipe?

Yes, a muffin tin works well for mini cheesecakes. Make sure to line it with cupcake liners for easy removal.

8. How should I store the cheesecakes if I need to make them in advance?

Store them in the refrigerator in an airtight container for up to 3 days before serving.

9. What other fruits can I use in place of blueberries?

You can use strawberries, raspberries, or blackberries as alternatives. Each will pair beautifully with the lemon flavor.

10. Can I add a bit of whipped cream on top before serving?

Yes! A dollop of fresh whipped cream adds extra creaminess and a lovely touch.

Conclusion

Mini Lemon Blueberry Cheesecakes are a perfect combination of tart lemon and sweet blueberries in a creamy cheesecake filling. These individual-sized treats are ideal for any occasion, whether you’re hosting a gathering or just indulging in a delicious dessert. With their refreshing flavors and easy preparation, these cheesecakes are sure to be a crowd-pleaser!

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