Lemon Blueberry Mini Cheesecakes

Why Make This Recipe

Lemon Blueberry Mini Cheesecakes are not just delicious; they are a delightful treat for any occasion. The combination of zesty lemon and sweet blueberries makes them a favorite among many. These mini cheesecakes are perfect for parties, family gatherings, or simply as a sweet dessert after a meal. They are easy to make and offer a refreshing taste that everyone will love.

How to Make Lemon Blueberry Mini Cheesecakes

Ingredients

• 1 ½ cups graham cracker crumbs (vanilla wafer crumbs can also be used)
• 4 tablespoons salted butter (melted)
• 3 tablespoons light brown sugar (granulated sugar can also be used)
• 1 ⅔ cup powdered sugar
• 1 tablespoon lemon zest
• 16 ounces cream cheese (room temperature)
• ½ cup sour cream (or plain Greek yogurt)
• 2 tablespoons lemon juice (about 1 lemon)
• ½ teaspoon vanilla extract
• 2 large eggs
• 18 tablespoons blueberry pie filling (a little more than a cup)
• Whipped cream
• Blueberry pie filling (optional garnish)
• Blueberries
• Mint

Directions

Graham Cracker Crusts

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well.
3. Press the mixture evenly into the bottom of a mini cheesecake pan.
4. Bake for about 5-7 minutes. Remove from the oven and let it cool.

Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth.
2. Add powdered sugar, lemon zest, sour cream, lemon juice, and vanilla extract. Mix until fully combined.
3. Add eggs one at a time, mixing well after each addition.
4. Pour the cheesecake mixture over the cooled crusts, filling each mini cheesecake cup.
5. Add blueberry pie filling on top of the cheesecake filling.
6. Bake for 20-25 minutes, or until they are set in the middle. Allow them to cool.

How to Serve Lemon Blueberry Mini Cheesecakes

These mini cheesecakes are best served chilled. Once they have cooled, refrigerate them for at least an hour before serving. You can add a dollop of whipped cream, extra blueberry pie filling on top, and garnish with fresh blueberries and mint for a beautiful presentation.

How to Store Lemon Blueberry Mini Cheesecakes

To store your mini cheesecakes, place them in an airtight container in the refrigerator. They will stay fresh for up to 3-5 days. If you plan to keep them longer, you can freeze them for up to 2 months. Just remember to thaw them in the fridge before serving.

Tips to Make Lemon Blueberry Mini Cheesecakes

• Ensure the cream cheese is at room temperature for the smoothest filling.
• Don’t skip the chilling time; it helps the flavors to meld and improves the texture.
• Experiment with different fruit toppings, like strawberries or raspberries, for variety.

Variation

You can make these mini cheesecakes gluten-free by using gluten-free graham crackers or cookie crumbs. Additionally, you can substitute lemon with lime or orange zest for a different flavor.

FAQs

Can I use frozen blueberries instead of pie filling?
Yes, you can use frozen blueberries, but you may need to cook them briefly with sugar to create a syrup-like filling.

Can I make these mini cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made a day or two in advance and stored in the refrigerator until you are ready to serve.

What if I don’t have a mini cheesecake pan?
You can use a regular muffin tin lined with cupcake liners as a substitute. Just adjust the baking time, as they may need a little longer to bake.