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Mini Lemon Blueberry Cheesecakes Recipe

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These Juicy Mini Lemon Blueberry Cheesecakes are a delightful dessert featuring a tangy lemon-infused cream cheese filling studded with fresh blueberries, set atop a buttery graham cracker crust. Finished with a fresh blueberry sauce, these bite-sized treats are perfect for any occasion and offer a refreshing combination of flavors and textures.

Ingredients

Crust

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

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

Sauce

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners to ensure easy removal of the mini cheesecakes after baking.
  2. Prepare Crust: Combine graham cracker crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom of each muffin cup to form the crust. Bake the crusts for 5-7 minutes to set and slightly toast the crust.
  3. Mix Filling Ingredients: Beat softened cream cheese until smooth and creamy. Gradually add the granulated sugar, eggs, fresh lemon juice, lemon zest, and vanilla extract, mixing until the batter is well combined and smooth.
  4. Add Blueberries and Fill Muffin Cups: Gently fold fresh blueberries into the cream cheese batter, then spoon the filling over the pre-baked crusts, filling each muffin cup almost to the top.
  5. Bake Cheesecakes: Bake for 18-20 minutes until the centers are set but still slightly jiggly. This ensures a creamy texture without overbaking.
  6. Cool and Chill: Allow the mini cheesecakes to cool to room temperature, then refrigerate them for at least 2 hours to properly set and develop their flavors.
  7. Prepare Blueberry Sauce: In a small saucepan, combine 1 cup blueberries, sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally, until the sauce thickens and blueberries soften, about 5-7 minutes. Let cool slightly.
  8. Serve: Remove cheesecakes from liners, plate them, and spoon the blueberry sauce over each one. Serve chilled for the best flavor and texture.

Notes

  • Use fresh blueberries for the best flavor and texture in both the filling and sauce.
  • Soften cream cheese to room temperature to avoid lumps in the filling.
  • Do not overbake to keep the cheesecakes creamy and smooth.
  • Refrigerate for at least 2 hours for optimal firmness before serving.
  • For a more intense lemon flavor, add extra lemon zest or juice to the filling.
  • Paper liners help with easy removal but ensure they are properly sized for mini cheesecakes.
  • The sauce can be made ahead and stored in the refrigerator for up to 3 days.

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