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Juicy Mini Lemon Blueberry Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 44 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful blend of creamy lemon-flavored cheesecake, fresh blueberries, and a buttery graham cracker crust. Perfectly portioned as individual servings, they are topped with a homemade blueberry sauce that adds a sweet and tangy finish. Ideal for summer gatherings or as a refreshing dessert any time of year.

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter, melted

For the Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries
  • 1/2 tsp vanilla extract

For the Sauce:

  • 1 cup fresh blueberries
  • 1 tbsp sugar
  • 2 tsp water
  • 1 tsp lemon juice

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for the cheesecake assembly.
  2. Make the Crust: In a bowl, combine graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of each muffin cup, then bake for 5-7 minutes until set and lightly golden.
  3. Prepare the Filling: Beat the softened cream cheese until smooth and creamy. Add granulated sugar, eggs, fresh lemon juice, and lemon zest, mixing thoroughly until well combined.
  4. Add Blueberries and Bake: Gently fold in fresh blueberries into the filling mixture. Pour the filling over the baked crusts in the muffin cups, then bake for 18-20 minutes until just set around the edges.
  5. Cool and Refrigerate: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to fully set and chill.
  6. Prepare Blueberry Sauce: In a small saucepan, combine blueberries, sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally until the sauce thickens, about 5-7 minutes. Remove from heat and let cool.
  7. Serve: Serve the chilled mini cheesecakes topped with the fresh blueberry sauce for a perfect balance of creamy and fruity flavors.

Notes

  • Use room temperature cream cheese to ensure a smooth filling without lumps.
  • Do not overbake cheesecakes; slight jiggle in the center is ideal before cooling.
  • Allow cheesecakes to refrigerate long enough to fully set for the best texture.
  • Blueberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • For extra zest, garnish with additional lemon zest or a fresh blueberry on top.

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