Mini Blueberry Lemon Cheesecakes

Mini Blueberry Lemon Cheesecakes are a delightful combination of creamy cheesecake and zesty lemon, topped with fresh blueberries. These bite-sized treats are perfect for parties or as a sweet indulgence anytime!

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1/4 cup lemon juice
1 teaspoon lemon zest
1/2 cup blueberries

Directions

1. Preheat the oven to 325°F (160°C) and line a muffin tin with liners.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of each muffin liner to form the crust.
3. In another bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then, add the lemon juice and lemon zest, mixing until combined.
4. Divide the cheesecake batter evenly among the muffin cups. Top each with a few blueberries.
5. Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and allow to cool completely.
6. Refrigerate for at least 4 hours before serving to let the flavors meld and the texture set.

Servings and Timing

This recipe yields approximately 12 mini cheesecakes. The prep time is about 15 minutes, with a cooking time of 20-25 minutes and a chilling time of 4 hours, totaling about 5 hours.

Variations

Feel free to experiment with different fruit toppings, such as raspberries or strawberries. You can also add a swirl of blueberry sauce for extra flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. These cheesecakes are best enjoyed cold and do not freeze well.

10 FAQs

1. Can I use a different type of crust?
   Yes, you can use cookie crumbs, such as Oreo or vanilla wafers.
2. What if I don’t have lemon juice?
   You can substitute with lime juice for a different citrus flavor.
3. Can I make these ahead of time?
   Absolutely! They can be made a day in advance.
4. How do I know when they’re done baking?
   They should be set around the edges but slightly jiggly in the center.
5. Can I use fresh or frozen blueberries?
   Both work well, but if using frozen, don’t thaw them first to avoid excess moisture.
6. How should I serve these cheesecakes?
   Serve them chilled, optionally garnished with additional blueberries or whipped cream.
7. Can I use low-fat cream cheese?
   Yes, low-fat or Neufchâtel cheese can be used for a lighter option.
8. How can I make them sweeter?
   Adjust the sugar to your taste, but be cautious not to overdo it.
9. Can I make these mini cheesecakes in advance?
   Yes, they store well in the fridge for several days.
10. Is it necessary to chill them for 4 hours?
    Yes, chilling helps the cheesecake set properly and enhances the flavors.

Conclusion

Mini Blueberry Lemon Cheesecakes are a delightful treat that combines the brightness of lemon with the sweetness of blueberries. They’re perfect for any occasion, easy to make, and sure to impress!

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