Juicy Mini Lemon Blueberry Cheesecakes Recipe
Indulge in these delightful mini lemon blueberry cheesecakes that are bursting with juicy blueberry swirls and zesty lemon flavors. Perfect for a sweet treat or special occasion.
- Prep Time: 25 minutes
- Cook Time: 20 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 lemon juice, freshly squeezed
- 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 the blueberries, sugar, and lemon juice. Cook until berries soften, then add cornflour mixture. Strain and cool.
- Prepare the Crust: Mix crust ingredients, press into muffin pans, bake, and cool.
- Make the Cheesecake Filling: Beat cream cheese, sugar, lemon juice, zest, and vanilla. Add eggs one at a time.
- Assemble the Cheesecakes: Fill muffin pans with filling and blueberry swirl mixture. Swirl gently.
- Bake and Cool: Bake at 325°F for 17-20 minutes until set. Cool for 1 hour.
- Chill and Serve: Chill cheesecakes for 3-4 hours or overnight before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry cheesecake, mini cheesecakes, lemon blueberry swirl, dessert recipe
