Description
Delightful mini cheesecakes bursting with fresh lemon and blueberry flavors, perfect for any occasion.
Ingredients
Scale
- 2 tsp. warm water
- 1 tsp. cornstarch
- 1 1/4 cups fresh blueberries
- 1 tbsp. granulated sugar
- 2 tsp. fresh lemon juice
- 1 1/2 cups graham cracker crumbs
- 6 tbsp. unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz. full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 3 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-count muffin pan with paper liners and set aside a second 12-count muffin pan.
- Whisk together warm water and cornstarch until dissolved.
- Combine blueberries, sugar, and lemon juice in a saucepan over medium heat, stirring until blueberries release juices.
- Add cornstarch mixture and cook until thickened, then transfer to a bowl to cool.
- Mix graham cracker crumbs, melted butter, and sugar in a medium bowl. Press into the bottom of each liner and pre-bake for 6-7 minutes. Let cool slightly.
- Beat cream cheese and sugar in a large bowl until smooth. Add sour cream, then eggs one at a time, mixing in lemon juice, lemon zest, and vanilla extract, avoiding overmixing.
- Spoon cheesecake filling into pre-baked crusts, filling each about 3/4 full. Top with blueberry sauce and swirl gently with a toothpick.
- Bake for 20-23 minutes until centers are slightly jiggly. Allow to cool completely for at least 1 hour before transferring to the refrigerator to chill for at least 2 hours before serving.
Notes
Serve chilled, garnished with extra blueberries or lemon zest. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini cheesecakes, lemon blueberry, dessert recipe