Print

Juicy Mini Lemon Blueberry Cheesecakes

Juicy Mini Lemon Blueberry Cheesecakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy Mini Lemon Blueberry Cheesecakes are the ultimate summer dessert, bursting with refreshing flavors that will impress your guests. These delightful treats combine the zesty brightness of lemon with sweet blueberries, all nestled in a buttery graham cracker crust. Ideal for backyard gatherings or cozy nights in, these mini cheesecakes are easy to prepare and serve, ensuring everyone gets just the right portion. Plus, they offer a creamy texture that balances perfectly with the fruity topping. Whether you choose to bake them or adapt them into a no-bake version, these cheesecakes will surely become a favorite indulgence.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 1 tablespoon white sugar
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon cornflour
  • 2 teaspoons water
  • 1 cup crushed graham crackers
  • 3 tablespoons white sugar
  • 3 1/2 tablespoons butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Instructions

  1. Prepare blueberry topping: Cook blueberries with sugar, lemon juice, cornflour, and water over medium heat until thickened; let cool.
  2. Make the crust: Preheat oven to 325°F (160°C). Mix crushed graham crackers and sugar; stir in melted butter. Press into muffin tin cups.
  3. Prepare filling: Beat cream cheese until smooth; mix in sugar, lemon juice, zest, vanilla, and eggs until well combined.
  4. Assemble and bake: Pour filling over crusts and bake for about 22 minutes. Cool before adding blueberry topping.
  5. Chill: Refrigerate for at least two hours before serving.

Nutrition

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