Print

Mini Lemon Blueberry Cheesecakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Lemon Blueberry Cheesecakes combine the tangy zest of lemon with the sweetness of blueberries, all wrapped in a creamy cheesecake filling and a buttery graham cracker crust.

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

Instructions

  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.

Notes

Frozen blueberries work perfectly for the topping; just thaw them before cooking.

Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.

For a stronger lemon flavor, add more lemon zest or lemon extract.

These mini cheesecakes can be frozen for up to a month if well-wrapped.

For gluten-free, substitute graham cracker crumbs with gluten-free options like almond meal.

Feel free to use other berries like strawberries, raspberries, or blackberries in place of blueberries.

Nutrition

Find it online: https://justsosavory.com/mini-lemon-blueberry-cheesecakes/