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Mini Lemon Blueberry Cheesecakes You’ll Love to Make Today!

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Delicious mini cheesecakes with a refreshing lemon and blueberry flavor, perfect for any occasion.

Ingredients

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  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Add 1/2 cup sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese. Mix until fully incorporated.
  6. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the fresh blueberries.
  8. Divide the cheesecake batter evenly among the muffin liners, filling each about 3/4 full.
  9. Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
  10. Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours before serving.

Notes

  • For a gluten-free version, use gluten-free graham cracker crumbs or almond flour for the crust.
  • Top each cheesecake with additional fresh blueberries or a drizzle of lemon glaze for extra flavor and presentation.

Nutrition

Find it online: https://therecipeisland.com/mini-lemon-blueberry-cheesecakes-recipe-delicious-dessert/