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Lemon Blueberry Mini Cheesecakes

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Lemon Blueberry Mini Cheesecakes are a delightful treat that combines the tangy flavor of lemon with the sweetness of fresh blueberries. These individual-sized cheesecakes feature a buttery graham cracker crust, a creamy cheesecake filling, and a delicious blueberry topping, making them the perfect dessert for any occasion.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

⅓ cup melted butter

16 oz cream cheese (softened)

½ cup sour cream

½ cup sugar

2 large eggs

2 tablespoons lemon juice

1 teaspoon lemon zest

1 cup fresh blueberries

2 tablespoons honey or sugar (for the blueberry topping)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and set aside.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined. Spoon the mixture into each muffin cup, pressing down to form a firm crust. Bake for about 10 minutes and then remove from the oven.
  3. In a large bowl, beat the softened cream cheese, sour cream, and sugar until smooth and creamy. Add the eggs, one at a time, beating after each addition. Mix in the lemon juice and zest, ensuring the batter is smooth.
  4. Pour the cheesecake batter evenly over the baked graham cracker crust in each muffin tin. Fill each cup about ¾ of the way full.
  5. Bake for 18-20 minutes or until the center is set and only slightly jiggly. Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or until fully chilled.
  6. In a small saucepan, combine blueberries and honey (or sugar) over medium heat. Cook for 5-7 minutes, occasionally stirring, until the blueberries soften and release their juice. Let the topping cool.
  7. Once the cheesecakes have chilled, top each with the blueberry sauce. Serve and enjoy!

Notes

  • For a flavored crust, try using crushed vanilla wafers or adding a touch of cinnamon or nutmeg.
  • If you prefer a no-bake version, skip the baking step for the cheesecake filling and chill the cheesecakes until they firm up.
  • Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
  • If using frozen blueberries, be sure to thaw them and drain any excess liquid before making the topping.
  • You can substitute gluten-free graham crackers or cookies for the crust to make the recipe gluten-free.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-blueberry-mini-cheesecakes/