Lemon Blueberry Mini Cheesecakes: A Burst of Flavor in Every Bite
Dive into the delightful world of Lemon Blueberry Mini Cheesecakes, where tangy citrus meets luscious blueberries. These bite-sized treats are perfect for any gathering, offering a well-balanced fusion of flavors. Sign up to receive this delicious recipe by email and surprise your loved ones with this sweet treat!
Why You’ll Love This Recipe
These mini cheesecakes are a match made in dessert heaven! The vibrant combination of lemon and blueberry makes for a refreshing and satisfying treat. They’re simple to make, perfectly portioned for individual servings, and a hit with both kids and adults alike. Plus, who doesn’t love a good miniature dessert?
Ingredients
Blueberry Sauce:
– 2 tsp. warm water
– 1 tsp. cornstarch
– 1 ¼ cups fresh blueberries
– 1 tbsp. granulated sugar
– 2 tsp. fresh lemon juice
Graham Cracker Crusts:
– 1 ½ cups graham cracker crumbs
– 6 tbsp. unsalted butter, melted
– ¼ cup granulated sugar
Cheesecake Filling:
– 16 oz. full-fat cream cheese, softened to room temperature
– ¾ cup granulated sugar
– ¼ cup sour cream, room temperature
– 2 large eggs, room temperature
– 3 tbsp. fresh lemon juice
– 1 tbsp. lemon zest
– ½ tsp. vanilla extract
Necessary Tools
– Muffin pans with paper liners
– Mixing bowls
– Whisk
– Saucepan
– Electric mixer
– Toothpick
Ingredient Swaps and Additions
Feel free to swap out blueberries with raspberries or blackberries for a different berry twist. Add a pinch of cinnamon to your crust for a warm, spicy note. If you’re feeling adventurous, toss in a handful of white chocolate chips into the cheesecake filling for extra decadence!
Step-by-Step Instructions
1. Preheat Oven & Prepare Pans
Start by preheating your oven to 350°F (175°C). Line your muffin pans with paper liners to get them ready for action!
2. Make the Blueberry Sauce
Mix warm water and cornstarch. In a saucepan, combine blueberries, sugar, and lemon juice. Heat and stir until it thickens, then let it cool.
3. Make the Graham Cracker Crust
Blend graham cracker crumbs, butter, and sugar. Press into liners and bake for 6-7 minutes, giving the crust a nice, firm base.
4. Make the Cheesecake Filling
Beat cream cheese with sugar until smooth. Add sour cream, then eggs one at a time. Mix in lemon juice, zest, and vanilla. Avoid overmixing to keep the texture divine.
5. Assemble the Cheesecakes
Fill the crusts with cheesecake mixture, swirl in the blueberry sauce using a toothpick for a pretty pattern.
6. Bake the Cheesecakes
Bake for 20-23 minutes until slightly jiggly. Cool at room temp, then refrigerate for at least 2 hours.
Serving Suggestions
Serve these mini cheesecakes chilled with a dollop of whipped cream or a garnish of fresh mint leaves for a pop of color.
Pro Tips for Success
Ensure all ingredients are at room temperature for smooth mixing. Patience is key—chilling the cheesecakes allows them to set beautifully.
Storing and Reheating
Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. For a quick refresh, enjoy them straight from the fridge or let them sit at room temperature for a few minutes.
FAQ Section
– Can I use frozen blueberries? Yes, but thaw and drain them first.
– How can I prevent cracks in my cheesecakes? Avoid overmixing the batter and don’t overbake.
– Can I make these ahead of time? Absolutely! They can be made a day in advance.
Conclusion
These Lemon Blueberry Mini Cheesecakes are not only easy to prepare but also deliver an unforgettable taste experience. Their refreshing blend makes them a standout dessert for any occasion. Share your photos and reviews—tag us on Pinterest or Instagram!
Nutritional Information
Each mini cheesecake packs approximately 220 calories, 14g fat, 20g carbohydrates, and 4g protein.
Enjoy creating and devouring these vibrant mini cheesecakes!
Lemon Blueberry Mini Cheesecakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line muffin pans with paper liners.
- Mix warm water and cornstarch in a small bowl.
- In a saucepan, combine blueberries, sugar, and lemon juice. Heat and stir until it thickens, then let it cool.
- Blend graham cracker crumbs, melted butter, and sugar together.
- Press the mixture into the bottom of the muffin liners and bake for 6-7 minutes.
- Beat cream cheese with sugar until smooth.
- Add sour cream, then mix in eggs one at a time.
- Stir in lemon juice, lemon zest, and vanilla extract. Avoid overmixing.
- Fill each crust with the cheesecake mixture and swirl in the blueberry sauce using a toothpick.
- Bake the cheesecakes for 20-23 minutes until slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least 2 hours.
