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Mini Blueberry Lemon Cheesecake

Mini Blueberry Lemon Cheesecake

  • Author: Sarah
  • Total Time: 3 hours 40 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free (with almond flour or gluten-free substitution for crust)

Description

Mini Blueberry Lemon Cheesecake offers a perfectly petite, creamy, and tangy indulgence that combines a buttery graham cracker crust with a smooth cream cheese filling infused with fresh lemon juice and zest. Bursting with fresh blueberries, this easy-to-make dessert is ideal for sharing or saving, featuring bright citrus notes and sweet bursts of berry flavor for an elegant and comforting treat.

Ingredients

Scale

Graham Cracker Crust

  • 1 cup crushed graham crackers
  • 4 tablespoons melted butter

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 large eggs, room temperature
  • 1/2 cup fresh blueberries

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and thoroughly mix with melted butter. Press this mixture firmly into the bottoms of a mini muffin tin or silicone molds to form the crust base. Chill in the refrigerator to set while you prepare the filling.
  2. Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, vanilla extract, lemon juice, and lemon zest. Mix until fully combined. Incorporate the eggs one at a time, blending gently after each addition to maintain a silky batter without overmixing.
  3. Assemble and Add Blueberries: Pour the cheesecake filling over the chilled crust layers, filling each mold about three-quarters full. Gently press a few fresh blueberries into each mini cheesecake to add bursts of sweet fruitiness inside.
  4. Bake and Cool: Bake in a preheated oven at 325°F (160°C) for 18-20 minutes, or until the centers are just set but still slightly jiggle. Allow the cheesecakes to cool completely to room temperature before refrigerating to firm up for at least 3 hours or overnight.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
  • Avoid overmixing the batter to prevent cracks or grainy texture in the cheesecake.
  • Chilling the crust before filling helps it set firmly and maintain shape.
  • Fresh blueberries provide better texture and flavor than frozen ones.
  • Optional: Bake cheesecakes in a water bath to achieve extra creamy texture and avoid cracking.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 180
  • Sugar: 12g
  • Sodium: 110mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: mini cheesecake, blueberry cheesecake, lemon cheesecake, individual desserts, creamy cheesecake, gluten free dessert

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Find it online: https://paradisedishes.com/mini-blueberry-lemon-cheesecake/