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Mini Lemon Blueberry Cheesecakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Lemon Blueberry Cheesecakes are a delightful and refreshing dessert perfect for any occasion. Featuring a buttery graham cracker crust, a creamy lemon-infused filling, and bursts of fresh blueberries, these individual cheesecakes are easy to make and ideal for sharing. With a balance of tartness from lemon and sweetness from blueberries, they are sure to impress your guests or satisfy your sweet tooth.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 tablespoon lemon zest

Instructions

  1. Preheat the oven. Preheat your oven to 325°F (163°C) to prepare for baking the cheesecakes.
  2. Prepare the crust mixture. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is well blended and resembles wet sand.
  3. Form the crusts. Line a muffin pan with cupcake liners, then press the graham cracker mixture firmly into the bottom of each liner to create even crusts.
  4. Make the filling base. In a separate bowl, beat the softened cream cheese with 1/2 cup sugar until the mixture is smooth and creamy, ensuring no lumps remain.
  5. Add the remaining filling ingredients. Mix in the sour cream, lemon juice, vanilla extract, and lemon zest thoroughly until the filling is smooth and well combined.
  6. Fold in blueberries. Gently fold the fresh blueberries into the cream cheese mixture, being careful not to crush them.
  7. Assemble the cheesecakes. Spoon the cheesecake filling evenly over each crust in the muffin pan, filling each liner nearly to the top.
  8. Bake. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the cheesecakes are set but slightly jiggly in the center.
  9. Cool and chill. Remove the pan from the oven and allow the cheesecakes to cool to room temperature. Then refrigerate them for at least 2 hours to allow them to firm up before serving.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Press the crust firmly to ensure it holds together after baking.
  • Use fresh blueberries for the best texture and flavor; frozen blueberries can make the filling watery.
  • Chilling time is important for the cheesecakes to set properly and develop flavor.

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