Description
These Mini Blueberry Lemon Cheesecakes are a delightful individual dessert featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and juicy blueberries. Perfectly baked until just set and chilled to creamy perfection, these cheesecakes offer a refreshing burst of citrus balanced with sweet berries, ideal for any occasion or summer treat.
Ingredients
Scale
Crust
- 1 1/2 cups crushed graham crackers
- 6 tablespoons melted unsalted butter
- 1 tablespoon granulated sugar
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup fresh or frozen blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners. Combine the crushed graham crackers, melted butter, and 1 tablespoon of sugar in a bowl until evenly mixed. Press the mixture firmly into the bottom of each paper liner to form a crust layer.
- Bake crust: Bake the crusts for 5 minutes in the preheated oven to set them, then remove and allow to cool slightly while you prepare the filling.
- Make cheesecake batter: In a separate large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the remaining sugar and sour cream, mixing until creamy and smooth. Stir in fresh lemon juice, lemon zest, and vanilla extract until well combined.
- Add eggs: Beat the eggs in one at a time on low speed just until each egg is incorporated, taking care not to overmix.
- Prepare blueberries: In a small bowl, toss the blueberries with cornstarch to coat evenly. This helps prevent them from sinking and keeps the filling from getting watery.
- Fold in blueberries: Gently fold the coated blueberries into the cheesecake batter, distributing them evenly without breaking the berries.
- Fill and bake: Evenly divide the cheesecake batter over the pre-baked crusts in the muffin pan. Bake for 18 to 22 minutes, until the centers are just set and slightly jiggly when gently shaken.
- Cool cheesecakes: Turn off the oven and crack the door open; let the mini cheesecakes cool inside the oven for 20 minutes to prevent cracking. Then transfer them to room temperature.
- Chill before serving: Refrigerate the cheesecakes for at least 2 hours or until thoroughly chilled and set before serving. Optionally, top with blueberry sauce or whipped cream for extra flavor.
Notes
- For an extra lemony flavor, add more lemon zest to the batter.
- Top these mini cheesecakes with blueberry sauce or fresh whipped cream for an enhanced presentation and taste.
- Use room temperature eggs to ensure a smooth batter without lumps.
- If using frozen blueberries, do not thaw before tossing with cornstarch to avoid excess moisture.
