Mini Lemon Blueberry Cheesecakes | Juicy Fresh Fruity Dessert Recipe
Indulge in vibrant Mini Lemon Blueberry Cheesecakes! Zesty lemon and sweet blueberries burst from a creamy, smooth filling atop a crisp graham crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Method: Stovetop
- Cuisine: American
Ingredients
- Graham cracker crumbs: 1 cup
- Unsalted butter (melted): 4 tablespoons
- Granulated sugar: 3/4 cup (divided for crust and filling)
- Full-fat cream cheese (softened): 16 oz (two 8-oz blocks)
- Large egg: 1
- Fresh lemon zest: 1 tablespoon (from 1-2 lemons)
- Fresh lemon juice: 2 tablespoons
- Fresh blueberries: 1/2 cup
Instructions
- Step 1: Preheat oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of the granulated sugar. Press about 1 tablespoon of the mixture firmly into the bottom of each paper liner to form the crust.
- Step 2: In a large bowl, using an electric mixer, beat the softened cream cheese with the remaining 1/2 cup + 2 tablespoons of granulated sugar until smooth and creamy, about 2-3 minutes. Beat in the large egg until just combined, scraping down the sides of the bowl. Stir in the fresh lemon zest and fresh lemon juice until fully incorporated.
- Step 3: Carefully spoon the cheesecake filling evenly over the prepared crusts in each muffin cup, filling them approximately two-thirds full. Gently scatter 4-6 fresh blueberries on top of the filling in each cheesecake.
- Step 4: Bake for 18-22 minutes, or until the edges are set and the centers have a slight jiggle. Avoid overbaking. Remove the cheesecakes from the oven and let them cool completely in the muffin pan on a wire rack.
- Step 5: Once cooled to room temperature, transfer the muffin pan to the refrigerator and chill the mini cheesecakes for at least 3-4 hours, or preferably overnight, before serving.
Notes
- Keep your delightful mini cheesecakes fresh and firm by storing them in an airtight container in the refrigerator for up to 3-4 days.
- These juicy, fresh cheesecakes are truly at their best when served chilled; please avoid reheating, as it can compromise their delicate texture and vibrant flavor.
- Elevate your dessert presentation by topping each mini cheesecake with a delicate dollop of whipped cream and a sprinkle of extra fresh blueberries just before serving.
- For the creamiest texture and to prevent cracks, make sure your full-fat cream cheese is truly at room temperature before beating, and gently mix in the egg *just* until combined.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Trans Fat: 0.1g
- Protein: 15g