Juicy Mini Lemon Blueberry Cheesecakes
Indulge in the refreshing taste of Juicy Mini Lemon Blueberry Cheesecakes, an ideal dessert for summer gatherings. These delightful treats combine the creamy richness of cheesecake with a bright burst of zesty lemon and juicy blueberries. Perfectly portioned, they are easy to make and will impress guests at any event. With a crumbly graham cracker crust, luscious filling, and a vibrant blueberry topping, these mini cheesecakes are not only visually appealing but also bursting with flavor. Whether served at backyard barbecues or elegant dinner parties, they are sure to be a hit.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: Serves 4
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Combine blueberries, sugar, lemon juice, cornflour, and water in a saucepan over medium heat. Cook until thickened (5-7 minutes) and cool.
- Preheat oven to 325°F (165°C). Mix graham crackers, sugar, and melted butter; press into muffin tin liners.
- Beat cream cheese until smooth; gradually add sugar. Mix in lemon juice, zest, vanilla extract, and eggs until combined.
- Pour filling into crusts and bake for 22 minutes until slightly jiggly in the center. Cool completely before refrigerating for at least one hour.
- Top with blueberry mixture before serving.
Nutrition
- Serving Size: 1 mini cheesecake (85g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg