Description
Indulge in the refreshing flavors of Mini Lemon Blueberry Cheesecakes, a delightful treat that combines zesty lemon and sweet blueberries in every bite. These individual desserts are perfect for any occasion, from summer gatherings to family dinners. With a creamy filling swirled with luscious blueberry sauce atop a crunchy graham cracker crust, they capture the essence of summer and freshness. Plus, they’re easy to prepare and can be made ahead of time, making them an ideal choice for busy bakers.
Ingredients
Scale
- 1 cup (140 grams) fresh blueberries
- 1 tablespoon (13 grams) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons (40 grams) granulated sugar
- 3 and 1/2 tablespoons (50 grams) butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
Instructions
- Prepare the blueberry swirl by cooking fresh blueberries with sugar, lemon juice, cornstarch, and water until thickened. Let cool.
- Preheat the oven and mix graham cracker crumbs with sugar and melted butter to form the crust; press into muffin tins.
- Beat softened cream cheese with sugar, then mix in lemon juice, zest, vanilla extract, and eggs until smooth.
- Assemble by filling each crust with cheesecake batter and swirl in the blueberry mixture. Bake until set but slightly jiggly.
- Cool at room temperature before refrigerating for at least 4 hours before serving.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 165
- Sugar: 12g
- Sodium: 104mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 58mg