Description
Indulge in the refreshing delight of Juicy Mini Lemon Blueberry Cheesecakes, the perfect dessert for summer gatherings. These individual cheesecakes combine the zesty brightness of lemon with the sweet juiciness of blueberries, creating an enticing treat that’s sure to impress. With no baking required, they are easy to prepare and serve, making them ideal for brunches, showers, and backyard barbecues. Each bite offers a creamy texture paired with a burst of fruity flavor, ensuring that these mini desserts will be a hit at your next event.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon lemon juice
- 1 cup crushed graham crackers
- 3 tablespoons white sugar (for crust)
- 3.5 tablespoons melted butter
- 16 ounces cream cheese
- 1/2 cup white sugar (for filling)
- 1/4 cup lemon juice
- Zest from 1 lemon
- 2 large eggs
Instructions
- Prepare the blueberry topping by cooking blueberries, sugar, lemon juice, cornflour, and water until thickened. Cool.
- Make the crust by combining crushed graham crackers with sugar and melted butter. Press into muffin tin compartments.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, lemon juice, zest, vanilla extract, and eggs.
- Pour cheesecake filling over crusts and bake at 325°F (160°C) for about 22 minutes.
- Cool completely before refrigerating for at least two hours. Top with blueberry mixture before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg