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Juicy Mini Lemon Blueberry Cheesecakes Recipe

Juicy Mini Lemon Blueberry Cheesecakes Recipe
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★★★★★

4.8 from 9 reviews

These Juicy Mini Lemon Blueberry Cheesecakes combine a creamy lemon-flavored cheesecake base with a sweet and tangy blueberry swirl, all atop a crisp graham cracker crust. Perfect for individual servings, these mini cheesecakes are bursting with fresh blueberries and zesty lemon, making them a refreshing dessert ideal for any occasion.

Ingredients

Scale

Blueberry Sauce

  • 1 cup fresh blueberries (140 grams)
  • 1 tablespoon white sugar (13 grams)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon cornflour
  • 2 teaspoons water

Crust

  • 1 cup crushed graham crackers (120 grams, about 8 full sheets)
  • 3 tablespoons white sugar (40 grams)
  • 3 1/2 tablespoons butter, melted (50 grams)

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup white sugar (100 grams)
  • 1/4 cup freshly squeezed lemon juice (60 ml)
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Instructions

  1. Prepare the Blueberry Sauce: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries begin to soften and release their juices, mashing the berries as they cook. When the mixture starts to bubble, whisk the water and cornflour in a small bowl, then add to the saucepan. Cook for another 1-2 minutes, stirring continuously until the sauce thickens. Remove from heat and strain the mixture through a fine-mesh strainer into a heat-safe bowl, discarding solids. Set aside to cool.
  2. Prepare the Crust: Preheat oven to 325°F (163°C). Line two 12-count muffin pans or one 24-count muffin pan with 14 cupcake liners. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Mix thoroughly. Evenly press the mixture into the liners, creating a firm, even layer. Bake for 5 minutes, then remove and allow to cool while maintaining oven temperature.
  3. Make the Cheesecake Filling: Using a stand mixer with paddle attachment or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing well. Scrape down sides as needed. Add eggs one at a time, mixing on low speed until just combined after each.
  4. Assemble the Cheesecakes: Evenly divide cheesecake filling among the 14 prepared crusts. Spoon about 1 teaspoon of blueberry sauce atop each. Use a toothpick or small knife to gently swirl the blueberry sauce into the cheesecake filling for a marbled effect.
  5. Bake and Cool: Bake at 325°F (163°C) for 17-20 minutes, or until the tops are set but not browned. If using two pans, bake in batches if oven size requires. Remove from oven and cool at room temperature for at least 1 hour.
  6. Chill and Serve: After cooling, remove cheesecakes from the pans and place in an airtight container. Refrigerate for at least 3-4 hours or preferably overnight. Serve chilled and enjoy the luscious lemon blueberry cheesecakes.

Notes

  • Use room temperature eggs for a smoother filling.
  • Make sure cream cheese is softened to avoid lumps.
  • Blueberry sauce can be prepared a day in advance and stored refrigerated.
  • Do not overbake to ensure creamy texture inside.
  • Swirling the blueberry sauce gently prevents it from mixing completely into the filling, creating a beautiful marbled effect.

Nutrition

Keywords: Mini lemon cheesecake, blueberry cheesecake, individual cheesecakes, lemon blueberry dessert, graham cracker crust, sweet cheesecake swirl

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