Juicy Mini Lemon Blueberry Cheesecakes
Juicy Mini Lemon Blueberry Cheesecakes are the perfect warm-weather dessert, delighting your guests with their bright flavors and creamy texture. These individual cheesecakes elegantly combine the tartness of fresh lemons with sweet blueberries, creating a refreshing end to any meal. Easy to prepare and perfectly portioned, they’re ideal for summer gatherings, picnics, or family barbecues. With no baking required for the crust, you can whip up these delectable treats in no time, making them a go-to recipe for those sunny days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 cup crushed graham crackers
- 3 tablespoons white sugar
- 3 1/2 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup white sugar
- 1/4 cup freshly squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- For the blueberry topping, combine blueberries, sugar, lemon juice, cornflour, and water in a saucepan over medium heat until thickened. Cool.
- To make the crust, mix crushed graham crackers with sugar and melted butter; press into muffin cups.
- For the cheesecake filling, blend cream cheese until smooth. Add sugar, lemon juice, zest, vanilla extract, and eggs gradually until combined.
- Pour filling over crusts and bake at 325°F (160°C) for about 22 minutes or until slightly jiggly.
- Cool completely at room temperature before chilling in the fridge for at least two hours. Top with blueberry mixture before serving.
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg