Description
Juicy Mini Lemon Blueberry Cheesecakes are the perfect summer treat, combining the bright flavors of lemon and blueberries in a refreshing, light dessert. These individual cheesecakes are easy to prepare, making them an ideal choice for any gathering, from brunches to birthday celebrations. With a delightful crust and a creamy filling that holds its shape well, these mini cheesecakes will impress your guests without the worry of melting in the heat. Enjoy them as is or get creative with different toppings and presentations for a unique twist!
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
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- To make the blueberry topping, combine blueberries, sugar, lemon juice, cornflour, and water in a saucepan over medium heat until thickened. Set aside.
- For the crust, mix crushed graham crackers with sugar and melted butter until combined. Press into the bottom of each muffin cup.
- For the filling, beat cream cheese until smooth; gradually add sugar, then lemon juice, zest, vanilla extract, and eggs one at a time.
- Pour filling over crusts and bake for about 22 minutes or until set but slightly jiggly.
- Cool and top with blueberry mixture; refrigerate for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg