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Juicy Mini Lemon Blueberry Cheesecakes

Juicy Mini Lemon Blueberry Cheesecakes
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Indulge in the refreshing delight of Juicy Mini Lemon Blueberry Cheesecakes, the perfect dessert for summer gatherings and backyard parties. These individual cheesecakes boast a creamy filling enriched with zesty lemon and sweet blueberries, all atop a buttery graham cracker crust. With their charming presentation and vibrant flavors, they are sure to steal the show at any event. Easy to prepare and serve, these mini treats can be enjoyed without the worry of melting away in the heat. Make your next celebration unforgettable with these delicious bites that everyone will love!

Ingredients

Scale
  • 1 cup fresh blueberries
  • 1 tablespoon white sugar
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon cornflour
  • 2 teaspoons water
  • 1 cup crushed graham crackers
  • 3 tablespoons white sugar
  • 3 1/2 tablespoons butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Instructions

  1. Prepare the blueberry topping by simmering blueberries with sugar, lemon juice, cornflour, and water until thickened. Set aside to cool.
  2. Preheat your oven to 325°F (160°C).
  3. For the crust, mix crushed graham crackers with sugar and melted butter. Press into lined muffin tins.
  4. Beat softened cream cheese until smooth, then mix in sugar, lemon juice, zest, vanilla extract, and eggs until well combined.
  5. Pour cheesecake filling over the crusts and bake for about 22 minutes until set but slightly jiggly in the center. Cool before adding blueberry topping.

Nutrition

Find it online: https://trandtaste.com/juicy-mini-lemon-blueberry-cheesecakes/

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