Description
Juicy Mini Lemon Blueberry Cheesecakes are the ultimate summer treat, combining the refreshing zest of lemon with the sweet burst of blueberries. These delightful individual cheesecakes are perfect for warm-weather gatherings, providing a light yet satisfying dessert that won’t melt away in the heat. With their tangy filling and luscious blueberry topping, they are sure to impress your guests at any occasion, from casual backyard barbecues to elegant brunches. Easy to make ahead of time, these mini desserts allow you to enjoy your event without fussing over serving.
Ingredients
Scale
- 1 cup fresh blueberries (140 grams)
- 1 tablespoon white sugar (13 grams)
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 cup crushed graham crackers (120 grams)
- 3 tablespoons white sugar (40 grams)
- 3 1/2 tablespoons butter, melted (50 grams)
- 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 topping by cooking blueberries, sugar, lemon juice, cornflour, and water in a saucepan until thickened; let cool.
- Preheat oven to 325°F (160°C). Combine crushed graham crackers and sugar in a bowl. Mix with melted butter and press into muffin tins.
- Beat softened cream cheese until smooth, then add sugar, lemon juice, zest, vanilla, and eggs until just combined.
- Fill crusts with cheesecake mixture and bake for 22 minutes until set but slightly jiggly.
- Cool completely before topping with blueberry mixture and refrigerate for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 185mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg