Mini Lemon Blueberry Cheesecakes (Printable Version)
Tangy individual treats with fresh lemon, juicy blueberries, and buttery graham cracker crust in perfect single servings.
# Ingredients:
→ Crust
01 -
1 cup (120 g) graham cracker crumbs
02 -
3 Tbsp (40 g) granulated sugar
03 -
3 Tbsp (45 g) unsalted butter, melted
→ Filling
04 -
16 oz (450 g) cream cheese, softened
05 -
½ cup (100 g) granulated sugar
06 -
Zest of 1 lemon
07 -
¼ cup (60 ml) fresh lemon juice
08 -
1 tsp pure vanilla extract
09 -
2 large eggs, room temperature
10 -
1¼ cup (150 g) blueberries, fresh or frozen (do not thaw)
# Steps:
01 -
Preheat oven to 325°F (163°C). Line a 12-well muffin pan with paper liners.
02 -
Combine graham cracker crumbs, 3 Tbsp sugar, and melted butter until mixture is evenly moistened. Divide mixture evenly among muffin cups (about 1½ Tbsp each), press down firmly with the back of a spoon, and bake for 5 minutes. Remove from oven and allow to cool slightly.
03 -
Beat cream cheese and sugar in a large bowl until smooth and creamy. Add lemon zest, lemon juice, and vanilla extract; beat until well combined. Add eggs one at a time, mixing gently after each addition until just blended.
04 -
Gently fold blueberries into the cream cheese mixture. Spoon filling over pre-baked crusts, filling cups nearly to the top.
05 -
Bake for 17-20 minutes, or until edges are set but centers still have a slight jiggle. Turn oven off, crack the door open, and leave cheesecakes inside for 30 minutes to prevent cracking.
06 -
Transfer pan to counter and allow cheesecakes to cool completely (approximately 1 hour). Refrigerate for at least 2 hours or overnight before serving for best texture and flavor.
# Notes:
01 -
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.
02 -
For a more intense lemon flavor, increase the amount of zest to 1½ lemons.