Juicy Mini Lemon Blueberry Cheesecakes Recipe
These Juicy Mini Lemon Blueberry Cheesecakes are delightful individual desserts featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a luscious homemade blueberry swirl. Perfectly portioned in muffin tins, these cheesecakes combine the tartness of fresh lemon and blueberries with a smooth, rich texture for a refreshing treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes
- Yield: 14 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Blueberry Sauce
- 1 cup fresh blueberries (140 grams)
- 1 tablespoon white sugar (13 grams)
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon cornflour
- 2 teaspoons water
Crust
- 1 cup crushed graham crackers (120 grams, about 8 full sheets)
- 3 tablespoons white sugar (40 grams)
- 3 1/2 tablespoons butter, melted (50 grams)
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup white sugar (100 grams)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Prepare the Blueberry Sauce: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries soften and release juices, mashing the berries as they cook. Whisk water and cornstarch separately and add to the saucepan once the mixture bubbles. Cook for an additional 1-2 minutes, stirring until thickened. Remove from heat and strain the sauce through a fine-mesh strainer into a bowl, discarding solids. Set aside to cool.
- Prepare the Crust: Preheat oven to 325°F (163°C). Line two 12-count muffin pans with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into muffin cups. Bake crusts for 5 minutes, then remove and cool. Keep oven at 325°F.
- Make the Cheesecake Filling: Using a stand or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla extract, mix until combined. Scrape bowl sides, then add eggs one at a time, mixing on low until just incorporated after each addition.
- Assemble the Cheesecakes: Divide cheesecake filling evenly among prepared muffin cups. Spoon approximately 1 teaspoon of blueberry sauce onto each and gently swirl with a toothpick or knife into the filling.
- Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. If necessary, bake in batches. Remove from oven and let cool at room temperature for at least 1 hour.
- Chill and Serve: After cooling, remove cheesecakes from pans and place them in an airtight container. Refrigerate for at least 3-4 hours or overnight before serving. Enjoy the refreshing lemon blueberry cheesecake swirls!
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Be careful not to overmix eggs to avoid cracking during baking.
- Use fresh blueberries for best flavor; frozen can be used but may require additional thickening time.
- Chilling overnight enhances the texture and flavor of the cheesecakes.
- Use a toothpick to gently swirl blueberry sauce for beautiful marbled effects without blending completely.
Keywords: mini cheesecakes, lemon blueberry cheesecake, individual cheesecakes, blueberry swirl, lemon zest dessert, graham cracker crust, creamy cheesecake
