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Lemon Blueberry Mini Cheesecakes

Lemon Blueberry Mini Cheesecakes That Brighten Your Summer

These Lemon Blueberry Mini Cheesecakes are a refreshing summer dessert that combines a crispy graham cracker crust, zesty lemon filling, and luscious blueberry topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free graham crackers for a gluten-free option.
  • 2 tablespoons Granulated Sugar Provides sweetness; substitute with coconut sugar for a healthier choice.
  • 5 tablespoons Unsalted Butter Adds richness; replace with coconut oil for a dairy-free alternative.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensures a creamy texture; vegan cream cheese works well for dairy-free.
  • 1/2 cup Granulated Sugar Sweetens the cheesecake beautifully.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor profile.
  • 1/4 cup Lemon Juice Brightens the filling with a zesty tang.
  • 1 tablespoon Lemon Zest Adds freshness to the flavor.
  • 2 large Eggs Binds the mixture together; flaxseed meal can substitute for a vegan option.
  • 1/2 cup Sour Cream Adds creaminess; Greek yogurt is a great substitute.
For the Blueberry Topping
  • 1 cup Blueberries Use fresh or frozen for a sweet, fruity topping.
  • 2 tablespoons Additional Sugar Sweetens the blueberry sauce to perfection.
  • 1 tablespoon Water Used in cooking the blueberry topping.
  • 1 tablespoon Corn Starch Works as a thickening agent for the sauce.

Equipment

  • Muffin pan
  • saucepan
  • Mixing Bowl
  • Hand Mixer
  • measuring cups
  • measuring spoons

Method
 

Blueberry Topping
  1. In a saucepan over medium heat, combine blueberries, sugar, vanilla extract, and lemon juice. Mix water with cornstarch in a bowl and add to the mixture. Cook for about 2-3 minutes until soft. Let cool.
Preparing the Cheesecakes
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs and sugar. Pour in melted butter, mixing until it resembles wet sand. Press into the muffin liners. Bake for 8 minutes and let cool.
  3. Beat cream cheese and sugar until smooth. Add vanilla, lemon juice, and zest. Incorporate eggs one at a time and fold in sour cream.
  4. Spoon filling onto cooled crusts, filling each liner to three-quarters full. Top with blueberry mixture and swirl gently.
  5. Lower the oven to 325°F (160°C) and bake for 18-20 minutes until slightly jiggly in the center.
  6. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing after adding eggs. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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