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Juicy Mini Lemon Blueberry Cheesecakes

Juicy Mini Lemon Blueberry Cheesecakes
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Indulge in the refreshing delight of Juicy Mini Lemon Blueberry Cheesecakes, a perfect dessert for summer parties and gatherings. These individual cheesecakes combine zesty lemon flavors with sweet blueberries, creating a light and flavorful treat that will impress your guests. Each mini cheesecake is served in its own cup, making them easy to grab and enjoy without the hassle of slicing. With simple ingredients and straightforward steps, you’ll find this recipe not only delicious but also effortlessly manageable, even for beginner bakers. Whether you’re hosting a brunch or a casual family dinner, these fruity desserts are sure to be a hit.

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

  1. Prepare the blueberry topping by cooking blueberries, sugar, lemon juice, cornflour mixed with water in a saucepan until thickened. Let cool.
  2. Make the cheesecake base by mixing crushed graham crackers, sugar, and melted butter. Press into muffin tin cups.
  3. For the filling, beat softened cream cheese, then add sugar, lemon juice, zest, vanilla extract, and eggs until smooth.
  4. Pour filling over crusts in muffin tins and bake at 325°F (160°C) for about 22 minutes until set but slightly jiggly.
  5. Cool completely before topping with blueberry mixture.

Nutrition

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