Mini Lemon Blueberry Cheesecakes are a delightful treat that perfectly balance the tartness of lemon with the sweetness of blueberries, creating a symphony of flavors that dance on your palate. These charming little desserts not only look stunning on any table but also carry a rich history rooted in the classic cheesecake tradition. Originating from ancient Greece, cheesecakes have evolved over the centuries, and today, they are beloved worldwide for their creamy texture and versatility.
What I adore about Mini Lemon Blueberry Cheesecakes is their convenience; they are easy to prepare and can be made ahead of time, making them perfect for gatherings or a sweet indulgence after dinner. The combination of the zesty lemon and juicy blueberries adds a refreshing twist that keeps everyone coming back for more. Whether you’re hosting a summer barbecue or simply treating yourself, these mini cheesecakes are sure to impress and satisfy your sweet cravings. Join me as we dive into this delightful recipe that celebrates the best of both lemon and blueberry!
Ingredients:
- For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (plus extra for topping)
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh blueberries and lemon zest for garnish
Preparing the Crust
- Preheat your oven to 325°F (160°C). This is the perfect temperature for baking our mini cheesecakes.
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir them together until they are well mixed.
- Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Line a muffin tin with paper liners. This will make it easier to remove the cheesecakes later.
- Evenly distribute the crust mixture into the bottom of each muffin cup, pressing it down firmly with the back of a spoon or your fingers. Make sure it’s compact to hold the filling.
- Bake the crusts in the preheated oven for about 8-10 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the filling.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This usually takes about 2-3 minutes.
- Add the granulated sugar and continue to beat until well combined, scraping down the sides of the bowl as needed.
- Mix in the sour cream, eggs, vanilla extract, lemon juice, and lemon zest. Beat until everything is well incorporated and the mixture is smooth. Be careful not to overmix, as this can introduce too much air into the batter.
- Gently fold in the fresh blueberries using a spatula. This will ensure that the blueberries are evenly distributed without breaking them apart.
Filling the Cheesecakes
- Once the crusts have cooled, it’s time to fill them with the cheesecake mixture. Using a spoon or a piping bag, carefully fill each muffin cup with the cheesecake batter, leaving a little space at the top for the cheesecakes to rise.
- Tap the muffin tin gently on the counter to remove any air bubbles that may have formed in the batter.
- Bake the cheesecakes in the oven for 18-20 minutes, or until the edges are set but the center is still slightly jiggly. They will firm up as they cool.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecakes cool in the oven for about 30 minutes. This helps prevent cracking.
- After 30 minutes, remove the cheesecakes from the oven and let them cool to room temperature. Then, refrigerate them for at least 2 hours, or overnight for the best results.
Preparing the Whipped Cream Topping
- In a clean mixing bowl, pour in the heavy whipping cream. Make sure your bowl and beaters are cold for the best results.
- Add the powdered sugar and vanilla extract to the cream.
- Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overbeat, or you’ll end up with butter!
- Total Time: 170 minutes
- Yield: 12 mini cheesecakes 1x
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (plus extra for topping)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh blueberries and lemon zest for garnish
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
- Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Line a muffin tin with paper liners.
- Evenly distribute the crust mixture into the bottom of each muffin cup, pressing it down firmly.
- Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and continue to beat until well combined, scraping down the sides as needed.
- Mix in the sour cream, eggs, vanilla extract, lemon juice, and lemon zest. Beat until smooth, being careful not to overmix.
- Gently fold in the fresh blueberries using a spatula.
- Once the crusts have cooled, fill each muffin cup with the cheesecake batter, leaving a little space at the top.
- Tap the muffin tin gently on the counter to remove air bubbles.
- Bake the cheesecakes for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecakes cool in the oven for about 30 minutes.
- After 30 minutes, remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours, or overnight for best results.
- In a clean mixing bowl, pour in the heavy whipping cream.
- Add the powdered sugar and vanilla extract.
- Using an electric mixer, beat the cream on medium-high speed until soft peaks form (about 3-5 minutes). Be careful not to overbeat.
- For best results, refrigerate the cheesecakes overnight to allow the flavors to meld.
- Feel free to top with additional fresh blueberries and lemon zest for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Conclusion:
In summary, these Mini Lemon Blueberry Cheesecakes are an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly balances creamy richness with zesty freshness. The combination of tangy lemon and sweet blueberries creates a flavor explosion that is sure to impress your family and friends. Plus, their individual serving size makes them perfect for parties, picnics, or simply enjoying at home with a cup of tea. For serving suggestions, consider topping each cheesecake with a dollop of whipped cream or a sprinkle of crushed graham crackers for added texture. You can also experiment with variations by swapping out the blueberries for other fruits like raspberries or strawberries, or even adding a hint of vanilla extract to the cheesecake mixture for an extra layer of flavor. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of creating these delightful treats in your own kitchen. Once you’ve made them, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your beautiful Mini Lemon Blueberry Cheesecakes. Let’s spread the love for this delicious recipe together! Print
Mini Lemon Blueberry Cheesecakes: A Delightful Dessert Recipe for Every Occasion
Description
These Mini Blueberry Cheesecakes feature a buttery graham cracker crust, a creamy filling with fresh blueberries, and a light whipped cream topping. Perfect for any occasion, these delightful treats are sure to impress your guests!
Ingredients
Scale
