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Lemon Blueberry Cheesecake Minis Recipe

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4.9 from 112 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful treat combining a buttery graham cracker crust with a creamy lemon-infused cheesecake filling studded with fresh blueberries. Topped with a homemade blueberry sauce, these individual cheesecakes are perfect for a refreshing dessert that’s both tangy and sweet.

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 and Prepare Muffin Tin: Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners to ensure easy removal of the mini cheesecakes.
  2. Make the Crust: Combine the graham cracker crumbs and melted butter in a bowl, then press this mixture firmly into the bottom of each muffin cup. Bake for 5-7 minutes to set the crust.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth. Gradually add granulated sugar, eggs, fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is well combined and creamy.
  4. Add Blueberries to the Filling: Gently fold in the fresh blueberries to the cream cheese mixture, being careful not to break them.
  5. Assemble and Bake: Pour the cheesecake filling evenly over the pre-baked crusts in the muffin tin. Bake for 18-20 minutes until the filling is set but still slightly jiggly in the center.
  6. Cool and Refrigerate: Let the mini cheesecakes cool to room temperature, then refrigerate for at least 2 hours to fully set and chill.
  7. Make the Blueberry Sauce: In a small saucepan, combine blueberries, sugar, water, and lemon juice. Simmer over medium heat until the sauce thickens, then let cool slightly.
  8. Serve: Top each chilled mini cheesecake with the blueberry sauce and serve immediately.

Notes

  • Make sure the cream cheese is at room temperature for a smooth filling.
  • Do not overbake the cheesecakes; they should still be slightly jiggly in the center when done.
  • You can substitute fresh blueberries with frozen ones if fresh are not available.
  • For a richer crust, consider adding a teaspoon of cinnamon to the graham cracker crumbs.
  • Store the mini cheesecakes in the refrigerator and consume within 3 days for best freshness.

Find it online: https://forkvista.com/lemon-blueberry-cheesecake-minis-recipe/