Description
Delightful mini cheesecakes combining lemon and blueberry flavors, perfect for any occasion.
Ingredients
Scale
- 2 tsp. warm water
- 1 tsp. cornstarch
- 1 1/4 cups fresh blueberries
- 1 tbsp. granulated sugar
- 2 tsp. fresh lemon juice
- 1 1/2 cups graham cracker crumbs
- 6 tbsp. unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz. full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 3 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
- 1/2 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with paper liners and a second pan with 6 more liners.
- For the blueberry sauce, whisk warm water and cornstarch in a bowl. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat for about 3 minutes. Stir in the cornstarch mixture and cook until thickened. Let it cool.
- For the crust, mix graham cracker crumbs, melted butter, and sugar together. Press into the liners and pre-bake for 6-7 minutes.
- For the filling, beat cream cheese and sugar until smooth. Add sour cream, eggs one at a time, lemon juice, lemon zest, and vanilla. Mix until combined.
- Fill pre-baked crusts with cheesecake filling and swirl in cooled blueberry sauce.
- Bake for 20-23 minutes until slightly jiggly in the center.
- Cool for 1 hour, then refrigerate for at least 2 hours before serving.
Notes
Ensure cream cheese is softened for smooth filling and don’t skip the chilling step for better texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, lemon, blueberry, dessert, mini desserts, baking