Get ready to experience a dessert revolution that will make your taste buds dance with joy! These adorable Miniature Lemon Blueberry Cheesecakes are not just a treat, they're a miniature masterpiece of culinary perfection. Imagine delicate, creamy cheesecake bites bursting with tangy lemon and sweet blueberries, nestled on a crisp graham cracker crust - all packed into the most Instagram-worthy little desserts you've ever seen. Whether you're hosting a party, looking for a show-stopping dessert, or simply want to treat yourself, these mini cheesecakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined and crumbly.
- Press approximately 1 tablespoon of the graham cracker mixture firmly into the bottom of each cupcake liner, creating a compact crust.
- In a large mixing bowl, beat softened cream cheese and 1/2 cup sugar until smooth and creamy, using an electric mixer.
- Add eggs one at a time, mixing thoroughly after each addition.
- Mix in lemon juice and vanilla extract, blending until the mixture is completely smooth.
- Gently fold in half of the fresh blueberries, reserving the rest for topping.
- Carefully pour the cheesecake batter over the graham cracker crusts, filling each liner about 3/4 full.
- Sprinkle the remaining blueberries on top of each mini cheesecake.
- Bake in the preheated oven for 22-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from oven and let cool in the muffin tin for 1 hour at room temperature.
- Refrigerate for at least 2 hours before serving to allow cheesecakes to set completely.
- Serve chilled and optionally garnish with additional fresh blueberries or lemon zest.
Tips
- Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature for the smoothest, creamiest texture possible.
- Don't Overmix: When combining ingredients, mix just until smooth. Overmixing can lead to cracked cheesecakes.
- Use a Light Touch with Blueberries: Gently fold blueberries to prevent them from breaking and turning your batter purple.
- Perfect Crust Technique: Press the graham cracker mixture firmly but gently into the cupcake liners to create a compact base.
- Baking Precision: Watch your cheesecakes closely. The perfect doneness is when the centers are almost set but still slightly jiggly.
- Cooling is Crucial: Allow cheesecakes to cool completely at room temperature before refrigerating to prevent cracking.
- Make Ahead Friendly: These mini cheesecakes can be prepared up to 2 days in advance, making them perfect for entertaining.
- Garnish Options: Elevate your presentation with a sprinkle of lemon zest, a few fresh blueberries, or a light dusting of powdered sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
