Description
Delight in the refreshing taste of Juicy Mini Lemon Blueberry Cheesecakes, a perfect dessert for summer gatherings. These individual treats combine the zesty flavor of lemon with the sweetness of blueberries, offering a light and creamy bite that won’t melt away in the heat. Each cheesecake is simple to prepare and presents beautifully, making them ideal for brunches, birthday parties, or any festive occasion. With their individual portions, sharing is a breeze, and you can easily customize them with fresh fruit garnishes for added flair. Enjoy these delightful cheesecakes chilled, and watch them steal the spotlight at your next event!
Ingredients
Scale
- 1 cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 cup crushed graham crackers
- 3 tablespoons white sugar
- 3 1/2 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup white sugar
- 1/4 cup freshly squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Prepare the blueberry topping by simmering fresh blueberries, white sugar, and lemon juice until thickened.
- For the crust, mix crushed graham crackers with sugar and melted butter; press into muffin tins.
- Beat cream cheese with sugar, then add lemon juice, lemon zest, vanilla extract, and eggs until smooth.
- Pour filling into crusts and bake at 325°F (163°C) for about 22 minutes until set but slightly jiggly.
- Allow to cool completely before refrigerating for at least two hours. Top with blueberry mixture before serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (80g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg