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Juicy Mini Lemon Blueberry Cheesecakes Recipe

Juicy Mini Lemon Blueberry Cheesecakes Recipe
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★★★★★

4.7 from 7 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful combination of zesty lemon and sweet blueberry flavors swirled into creamy cheesecake on a buttery graham cracker crust. Perfectly portioned as bite-sized treats, they offer a refreshing and indulgent dessert option that’s easy to make and sure to impress at any gathering.

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 these ingredients together until the berries begin to soften and release their juices, mashing the berries as they cook. As the mixture starts to bubble, whisk together the water and cornflour in a separate bowl and then add it to the saucepan. Allow the mixture to cook for an additional 1-2 minutes, continuing to mash the berries and stir until the sauce thickens. Once thickened, remove the saucepan from the heat. Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture, discarding any solids. Set aside the strained blueberry sauce to cool.
  2. Prepare the Crust: Preheat the oven to 325°F (163°C). Line two standard 12-count muffin pans (or one 24-count muffin pan) with 14 cupcake liners. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until well combined. Distribute the mixture evenly between the 14 cavities of the muffin pans, pressing down firmly to form an even layer. Bake the crusts at 325°F for 5 minutes, then remove and allow to cool while keeping oven temperature steady.
  3. Make the Cheesecake Filling: Using a stand mixer with paddle attachment or electric mixer, beat the softened cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing thoroughly. Scrape down sides as needed. Add eggs one at a time, mixing on low speed until just combined 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 filling. Use a toothpick or knife to gently swirl the blueberry sauce into the cheesecake filling, creating a marbled effect.
  5. Bake and Cool: Bake at 325°F for 17-20 minutes, or until the tops are set but slightly jiggly in the center. If using two pans, bake in batches if necessary. Remove from oven and allow cheesecakes to cool at room temperature for at least 1 hour.
  6. Chill and Serve: Once cooled, remove cheesecakes from pans and place in an airtight container. Refrigerate for at least 3-4 hours or overnight for best texture and flavor before serving.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth filling.
  • Do not overbake; cheesecakes should be slightly jiggly in the middle when done.
  • Swirling blueberry sauce creates a beautiful marble effect and enhances flavor.
  • Can be stored in the refrigerator for up to 3 days in an airtight container.
  • For easier crust pressing, refrigerate graham cracker mixture briefly before pressing.
  • Feel free to substitute fresh blueberries with frozen, just thaw and drain excess liquid before use.

Nutrition

Keywords: mini cheesecake, lemon blueberry cheesecake, bite-sized desserts, lemon cheesecake, blueberry swirl cheesecake, summer desserts

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