Irresistible Mini Lemon Blueberry Cheesecakes Recipe
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Author:sophiebennet
Total Time:50 minutes
Yield:12 servings 1x
Description
Indulge in these irresistible mini lemon blueberry cheesecakes Perfectly balanced flavors easy to prepare for any occasion Discover the recipe now
Ingredients
Scale
1 cup graham cracker crumbs
3 tablespoons melted butter
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen, thawed and drained)
Instructions
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the crumb mixture firmly into the bottom of a muffin tin lined with cupcake liners.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This typically takes about 2-3 minutes.
Add Fresh Flavors: Next, mix in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Ensure everything is fully incorporated and maintain a creamy texture.
Incorporate the Blueberries: Gently fold in the blueberries, being careful not to crush them. This will add delightful bursts of flavor in each bite.
Pour and Bake: Carefully pour the cheesecake mixture over the prepared crusts in the muffin tin, filling each cup about 3/4 full. Bake in a preheated oven at 325°F (160°C) for 20 minutes, or until the centers are set.
Chill and Enjoy: Allow the cheesecakes to cool in the tin for 10 minutes before transferring them to a wire rack. Once completely cool, refrigerate for at least 2 hours to allow the flavors to meld together and achieve the perfect texture.
