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Juicy Mini Lemon Blueberry Cheesecakes Recipe

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★★★★★

4.9 from 96 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are perfectly portioned treats featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a luscious homemade blueberry swirl sauce. Baked to creamy perfection and chilled for the ideal texture, these delightful bite-sized cheesecakes are perfect for parties, gatherings, or a refreshing dessert anytime.

Ingredients

Scale

Blueberry Sauce

  • 1 cup fresh blueberries (140 grams)
  • 1 tablespoon white sugar (13 grams)
  • 1 teaspoon lemon juice, freshly squeezed
  • 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 soften and release their juices, mashing them as they cook. Whisk together the water and cornflour, then add to the saucepan. Continue cooking and stirring for 1-2 minutes until the sauce thickens. Remove from heat and strain through a fine-mesh strainer to remove solids. Set the smooth sauce aside to cool.
  2. Prepare the Crust: Preheat the oven to 325°F (163°C). Line muffin pans with 14 cupcake liners. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture evenly into the bottoms of the liners. Bake for 5 minutes and remove from oven to cool, keeping the oven temperature steady at 325°F.
  3. Make the Cheesecake Filling: In a stand mixer or using an electric mixer, beat the cream cheese and sugar together until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, mixing until combined. Scrape down the bowl sides as needed. Add eggs one at a time, mixing on low speed until just incorporated after each addition.
  4. Assemble the Cheesecakes: Evenly distribute the cheesecake filling into the 14 muffin cavities. Spoon about 1 teaspoon of the cooled blueberry sauce on top of each cheesecake. Use a toothpick or knife to gently swirl the blueberry sauce into the filling for a marbled effect.
  5. Bake and Cool: Bake the cheesecakes at 325°F for 17-20 minutes, or until the tops are set but the centers slightly jiggle. Bake in batches if using two pans. Remove from oven and allow to cool at room temperature for at least 1 hour.
  6. Chill and Serve: After cooling, remove cheesecakes from the pans and place them in an airtight container. Refrigerate for at least 3-4 hours or overnight to set completely. Serve chilled and enjoy the rich, tangy, and fruity mini cheesecakes.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
  • For best results, chill the cheesecakes overnight to develop the flavors and texture fully.
  • Gently swirl the blueberry sauce to create beautiful marbling without mixing it completely into the batter.
  • Make sure the blueberry sauce is cooled before adding it to the filling to prevent it from bleeding into the crust or causing the batter to separate.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: mini lemon blueberry cheesecake, bite-sized cheesecakes, blueberry swirl cheesecake, lemon cheesecake, graham cracker crust dessert, easy baked cheesecake, party dessert

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