Description
Delightful mini lemon blueberry cheesecakes dance with tangy citrus and sweet berry notes, creating a perfect handheld dessert. Creamy, rich layers will enchant guests and satisfy sweet cravings with minimal effort.
Ingredients
Scale
Filling:
- 16 ounces (454 grams) cream cheese
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1/4 cup (60 milliliters) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Blueberry Topping:
- 1 cup (140 grams) fresh blueberries
- 1 tablespoon (13 grams) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
Crust:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 6 tablespoons (84 grams) unsalted butter, melted
Instructions
- Prepare the blueberry compote by simmering blueberries, sugar, and lemon juice in a saucepan over medium heat until berries break down and release juices.
- Whisk water and cornstarch together, then incorporate into the simmering berry mixture, cooking for an additional 1-2 minutes until the sauce thickens.
- Strain the compote through a fine-mesh sieve, discarding solids, and allow to cool completely at room temperature.
- Preheat the oven to 325°F and line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of each liner, creating an even base.
- Bake the crust for 5 minutes, then remove and let cool completely.
- In a large mixing bowl, cream together cream cheese and sugar until smooth and free of lumps.
- Incorporate lemon juice, lemon zest, and vanilla extract into the cream cheese mixture.
- Add eggs one at a time, mixing on low speed until just combined and maintaining a smooth consistency.
- Carefully distribute the cheesecake filling among the prepared muffin liners.
- Dollop approximately 1 teaspoon of blueberry compote onto each cheesecake and create swirl patterns using a toothpick.
- Bake at 325°F for 17-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from oven and allow to cool at room temperature for 1 hour.
- Transfer cheesecakes to an airtight container and refrigerate for 3-4 hours or overnight before serving.
Notes
- Prevent cracking by avoiding overmixing the cheesecake batter and baking at a consistent, low temperature.
- Create a smooth blueberry swirl by cooling the compote completely before adding to prevent bleeding into the cheesecake.
- Use room temperature ingredients to ensure a creamy, lump-free cheesecake filling that blends seamlessly.
- Customize by substituting graham crackers with gluten-free alternatives or adding other berry variations for diverse flavor profiles.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 28 kcal
- Sugar: 5 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 0.3 g
- Cholesterol: 0 mg