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Lemon Blueberry Mini Cheesecakes

Lemon Blueberry Mini Cheesecakes That Steal the Summer Show!

Enjoy the vibrant flavors of Lemon Blueberry Mini Cheesecakes, a perfect summer treat for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can use digestive biscuits in place of graham crackers.
  • 1/4 cup Granulated Sugar Ensure even mixing for optimal texture.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese Should be at room temperature for smooth texture.
  • 1/2 cup Granulated Sugar Use powdered sugar for a smoother mix if preferred.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best results.
  • 1/4 cup Lemon Juice Freshly squeezed is preferred over bottled.
  • 1 tbsp Lemon Zest Use lime zest for a different citrus note.
  • 2 large Eggs Ensure they are at room temperature.
  • 1/2 cup Sour Cream Can substitute with Greek yogurt for a lighter option.
For the Blueberry Topping
  • 2 cups Blueberries Fresh or frozen; do not thaw if using frozen.
  • 1 tbsp Corn Starch Ensure it is well mixed with water before cooking.
  • 1/2 cup Water No substitutions needed.

Equipment

  • Muffin Pan
  • Mixing Bowls
  • Electric Mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine fresh blueberries, sugar, vanilla extract, and lemon juice. Stir gently over medium heat until bubbles form. Mix corn starch with water until smooth, add to saucepan, and simmer for about 5-7 minutes until thickened.
  2. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
  3. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until resembling wet sand. Spoon into muffin cups, pressing firmly, and bake for 8 minutes until lightly golden.
  4. In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add vanilla, lemon juice, and zest, blending until fully incorporated.
  5. Add eggs one at a time, mixing just until combined, then fold in sour cream until fully blended.
  6. Spoon filling into prepared muffin cups, filling to three-quarters full. Add blueberry topping and swirl gently with a toothpick.
  7. Bake at 325°F (163°C) for 18-20 minutes. Let cool at room temperature for 30 minutes before refrigerating.
  8. Chill mini cheesecakes in the refrigerator for at least 3 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 40mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep cheesecakes light and airy. Store leftovers in an airtight container for up to 4 days.

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