Description

Indulge in the delightful experience of Juicy Mini Lemon Blueberry Cheesecakes, where refreshing lemon zest meets sweet blueberries in individual servings. Perfect for summer parties or backyard gatherings, these cheesecakes are a hit thanks to their creamy texture and vibrant flavors. With no melting worries, they maintain their shape and taste even in the heat, making them an ideal dessert option that can be prepared ahead of time. Each bite offers a harmonious balance of tanginess and sweetness that your guests will love!

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, about 8 full sheets)
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

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Instructions

Prepare the Blueberry Topping: In a saucepan, combine blueberries, sugar, lemon juice, cornflour, and water. Cook over medium heat until thickened. Let cool.
Make the Crust: Preheat oven to 325°F (160°C). Mix crushed graham crackers, sugar, and melted butter until crumbly. Press into muffin tin lined with cupcake liners.
Prepare the Filling: Beat cream cheese until smooth. Add sugar gradually, then mix in lemon juice, zest, vanilla extract, and eggs one at a time until just combined.
Assemble and Bake: Pour filling over crusts and bake for 22 minutes until set but slightly jiggly. Cool completely before adding blueberry topping.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 175
Sugar: 14g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg