Lemon Blueberry Mini Cheesecakes

Enjoy a burst of flavor with these delightful Lemon Blueberry Mini Cheesecakes. Perfectly portioned and easy to make, they combine the tanginess of lemon with the sweetness of fresh blueberries for a refreshing dessert.

Ingredients

1 cup graham cracker crumbs
1/4 cup melted butter
12 oz cream cheese, softened
1/2 cup sugar
1 egg
1/4 cup lemon juice
1/2 tsp lemon zest
1/2 cup fresh blueberries

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of each liner to form a crust.
3. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, lemon juice, and lemon zest, mixing until well combined.
4. Gently fold in the fresh blueberries, being careful not to crush them, and pour the cheesecake mixture evenly into each lined cup.
5. Bake in the preheated oven for 15-18 minutes or until the centers are set. Allow the mini cheesecakes to cool before refrigerating for at least 2 hours.

Servings and Timing

This recipe yields 12 mini cheesecakes.
Prep Time: 20 minutes
Cooking Time: 15-18 minutes
Total Time: 2 hours 20 minutes

Variations

• Different Fruits: Swap blueberries for raspberries or strawberries for a different flavor profile.
• Graham Cracker Alternatives: Use digestive biscuits or almond flour for a gluten-free crust.
• Lemon Lovers: Increase lemon zest for a more intense lemon flavor.
• Toppings: Add whipped cream or a drizzle of lemon glaze on top before serving.

Storage/Reheating

Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled and do not require reheating.

10 FAQs

1. Can I use frozen blueberries?
   Yes, but be sure to thaw and drain them before adding to the mixture to avoid excess moisture.
2. What if I don’t have lemon juice?
   You can substitute lime juice for a different citrus flavor.
3. Can I make these in advance?
   Absolutely! They can be made a day or two ahead of time.
4. What can I use instead of cream cheese?
   Mascarpone cheese can be used for a richer flavor, or a dairy-free cream cheese for a vegan option.
5. Do I need to use cupcake liners?
   While liners help with easy removal, you can also grease the muffin tin directly.
6. Can I double the recipe?
   Yes, simply double the ingredients and use a larger muffin tin or make multiple batches.
7. What can I serve with these mini cheesecakes?
   They pair wonderfully with a side of fresh fruit or a dollop of whipped cream.
8. How do I know when they are done?
   The centers should be set but slightly jiggle when you shake the pan.
9. Can I freeze these mini cheesecakes?
   Yes, they can be frozen for up to a month. Thaw in the refrigerator before serving.
10. Can I add a blueberry topping?
    Yes, a blueberry compote can be drizzled on top for added flavor and presentation.

Conclusion

Lemon Blueberry Mini Cheesecakes are a delightful treat that perfectly balances sweet and tangy flavors. Their individual portions make them ideal for gatherings, parties, or simply enjoying at home. Try this recipe to impress your family and friends with a refreshing dessert that’s sure to brighten any occasion!

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