Mini Lemon Blueberry Cheesecakes
These mini cheesecakes feature a buttery graham cracker crust and a creamy lemon filling with fresh blueberries, perfect for busy weeknight desserts or special occasions.
Ingredients
For the crust
- 1 cup graham cracker crumbs Finely processed for best texture.
- 1/4 cup unsalted butter, melted If using salted butter, reduce extra salt.
For the filling
- 1 cup cream cheese, softened Full-fat recommended for best texture.
- 1/2 cup sugar Can substitute with brown sugar for a caramel note.
- 1/2 cup sour cream Provides tenderness and tang.
- 2 large eggs Add one at a time for best results.
- 2 tablespoons lemon juice Fresh is best.
- 1 teaspoon lemon zest Do not use dried lemon powder.
- 1 cup fresh blueberries Frozen can be used but may bleed color.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until the texture resembles damp sand.
- Press the mixture into the bottom of mini cupcake liners in a muffin tin, ensuring the crust is thin but compact.
Making the filling
- In another bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream and mix until combined.
- Add the eggs one at a time, mixing until just combined.
- Pour in the lemon juice and zest.
- Fold in the blueberries gently.
Baking
- Pour the cheesecake mixture over the crust in the muffin tin, filling to about 90% full.
- Bake for 18–20 minutes, or until the centers are set but slightly jiggly.
- Allow to cool on the counter, then refrigerate for at least 2 hours before serving.
Notes
These mini cheesecakes are great for freezing. Wrap and store in the freezer for up to 2 months. Thaw overnight in the fridge before serving. Use room-temperature cream cheese to avoid lumps.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 140mgSugar: 10g
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