Mini 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
Scale
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
