Mini Lemon Blueberry Cheesecakes Recipe
Introduction
These Mini Lemon Blueberry Cheesecakes are a delightful blend of tangy lemon, sweet blueberries, and creamy cheesecake. Perfect for individual servings, they’re a refreshing treat for any occasion.
Ingredients
- 8 oz cream cheese, softened
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 1 cup graham cracker crust or your favorite crust
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and press about 1 tablespoon of crust into the bottom of each cup.
- Step 2: In a bowl, beat the cream cheese until smooth. Mix in the lemon zest gently to combine.
- Step 3: Spoon the cream cheese mixture evenly over the crust in each muffin cup.
- Step 4: Place a few fresh blueberries on top of each cheesecake.
- Step 5: Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
- Step 6: Allow cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Tips & Variations
- For a sweeter crust, add a tablespoon of sugar when mixing the crust ingredients.
- Try swapping blueberries with raspberries or blackberries for a different fruity twist.
- Use finely grated lemon zest to avoid any bitter white pith in the cheesecake mixture.
Storage
Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Before serving, you can let them sit at room temperature for 10 minutes to soften slightly. They are not recommended for freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, but be sure to thaw and drain them well to avoid excess moisture that can affect the cheesecake texture.
Do I need to line the muffin tin with paper liners?
Using liners makes it easier to remove the mini cheesecakes, but you can also grease the tin well if you prefer not to use liners.
PrintMini Lemon Blueberry Cheesecakes Recipe
Delight in these Mini Lemon Blueberry Cheesecakes, a perfect individual-sized treat combining creamy lemon-infused cheesecake with fresh blueberries atop a buttery crust. Baked to perfection and chilled for a refreshing finish, these mini cheesecakes are ideal for parties or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 16 ounces (450g) cream cheese, softened
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup fresh blueberries
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened. Press about one tablespoon of this mixture firmly into the bottom of each cavity of a standard 12-cup muffin tin to form the crust.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue to beat until well combined. Mix in the eggs one at a time, followed by vanilla extract, lemon zest, and lemon juice, blending until the mixture is smooth and fully incorporated.
- Assemble the cheesecakes: Pour the cream cheese filling over the prepared crusts, filling each muffin cup nearly to the top. Gently press a few fresh blueberries into the filling of each cheesecake, ensuring they are slightly submerged.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the cheesecake centers are set and only slightly jiggle when the tray is gently shaken.
- Chill: Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate the cheesecakes for at least 3 hours or until fully chilled and firm.
- Serve: Carefully remove the mini cheesecakes from the muffin tin, serve chilled, and garnish with additional lemon zest or blueberries if desired.
Notes
- For best results, make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use fresh blueberries for a burst of flavor; frozen blueberries might bleed color into the batter.
- To easily remove the cheesecakes, line the muffin tin with paper liners before pressing in the crust and filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow the cheesecakes to chill thoroughly to ensure proper set and texture.
Keywords: Mini Lemon Blueberry Cheesecakes, individual cheesecake, lemon zest cheesecake, blueberry desserts, mini cheesecakes, baked cheesecake
