Description
Indulge in these delightful Juicy Mini Lemon Blueberry Cheesecakes that feature a creamy cheesecake filling swirled with a tangy blueberry sauce on a graham cracker crust. These individual treats are perfect for any occasion.
Ingredients
Scale
Blueberry Sauce:
- 1 cup fresh blueberries (140 grams)
- 1 tablespoon white sugar (13 grams)
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
Crust:
- 1 cup crushed graham crackers (120 grams, about 8 full sheets)
- 3 tablespoons white sugar (40 grams)
- 3 1/2 tablespoons butter, melted (50 grams)
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup white sugar (100 grams)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Step 1: Prepare the Blueberry Sauce – In a saucepan, cook blueberries, sugar, and lemon juice until soft. Add cornflour mixture and cook until thickened. Strain and cool.
- Step 2: Prepare the Crust – Mix crust ingredients, press into muffin pans, bake, and cool.
- Step 3: Make the Cheesecake Filling – Beat cream cheese, sugar, lemon juice, zest, and vanilla. Add eggs one at a time.
- Step 4: Assemble the Cheesecakes – Fill muffin pans with cheesecake filling and blueberry swirl, then swirl gently.
- Step 5: Bake and Cool – Bake at 325°F for 17-20 minutes. Cool for 1 hour.
- Step 6: Chill and Serve – Chill for 3-4 hours, then serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 15g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Mini Lemon Blueberry Cheesecakes, Blueberry Swirl Cheesecakes, Individual Cheesecake Recipe
