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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes
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Indulge in the delightful taste of Mini Lemon Blueberry Cheesecakes, a perfect treat for any occasion. These charming mini desserts boast a creamy lemon filling complemented by a vibrant blueberry swirl, all resting atop a buttery graham cracker crust. Not only are they easy to make, but their refreshing flavors will impress your guests at parties, picnics, or simply as a sweet indulgence at home. With each bite, experience the smooth texture and zesty notes that make these cheesecakes truly irresistible!

Ingredients

Scale
  • 1 cup fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 3 and 1/2 tablespoons butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature

Instructions

  1. Prepare the blueberry swirl by cooking blueberries, sugar, lemon juice, cornstarch, and water in a saucepan until thickened. Set aside to cool.
  2. Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan.
  3. Beat softened cream cheese until smooth; mix in sugar, lemon juice, zest, and eggs until just combined.
  4. Pour half of the cheesecake filling over the crust, drizzle with blueberry swirl, add remaining filling on top, and finish with more swirl if desired.
  5. Bake for about 20 minutes until set around edges but slightly jiggly in center. Cool at room temperature then refrigerate for at least three hours before serving.

Nutrition

Find it online: https://tastykitchenjoy.com/mini-lemon-blueberry-cheesecakes/