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Zesty Blueberry Lemon Mini Cheesecakes Recipe

Zesty Blueberry Lemon Mini Cheesecakes Recipe
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★★★★★

4.8 from 5 reviews

These Zesty Blueberry Lemon Mini Cheesecakes are perfect bite-sized treats featuring a tangy lemon-flavored cream cheese filling topped with fresh blueberries on a buttery graham cracker crust. Easy to make and ideal for parties or a refreshing dessert any time of year.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter

Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Topping

  • ½ cup fresh blueberries
  • Optional Garnish: Extra blueberries and lemon zest

Instructions

  1. Prepare the crust: In a bowl, blend the graham cracker crumbs with melted butter until well combined. Press this mixture firmly and evenly into the bottom of a lined muffin tin to form the crust base for each mini cheesecake.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue beating until creamy. Mix in the eggs one at a time, then add lemon juice, lemon zest, and vanilla extract, blending everything thoroughly to achieve a smooth batter.
  3. Assemble the cheesecakes: Divide the cream cheese filling evenly among the crust-lined muffin cups. Gently top each with fresh blueberries, pressing slightly into the batter.
  4. Bake: Place the muffin tin in a preheated oven at 325°F (160°C) and bake for 20 to 22 minutes, or until the centers are set but still slightly jiggly.
  5. Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to let them firm up.
  6. Garnish and serve: Before serving, optionally garnish with extra blueberries and a sprinkle of lemon zest for an added burst of flavor and visual appeal.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Do not overbake; the cheesecakes should have a slight jiggle when done to maintain creaminess.
  • For best results, use fresh blueberries and lemon zest from unwaxed lemons.
  • Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.
  • Can be made a day ahead to save time and enhance flavors.

Nutrition

Keywords: blueberry lemon cheesecake, mini cheesecakes, bite-sized desserts, lemon blueberry dessert, easy cheesecake recipe

Find it online: https://maicook.com/zesty-blueberry-lemon-mini-cheesecakes-recipe/