Mini Lemon Blueberry Cheesecake

Mini Lemon Blueberry Cheesecake

Author: Chef Elsa Prep Time: 30 min
Cook Time: 35 min Total Time: 65 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A delightful mini cheesecake featuring a tangy lemon flavor and fresh blueberries, perfect for any occasion.

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup fresh blueberries (plus extra for topping)
  • 1 cup whipped cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh blueberries and lemon slices for garnish
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
  3. Pour in the melted butter and mix until the crumbs are evenly coated, resembling wet sand.
  4. Press the crumb mixture firmly into the bottom of a 12-cup muffin tin or mini cheesecake pan.
  5. Bake the crust for about 8-10 minutes or until lightly golden. Let it cool while preparing the filling.
  6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  7. Add the granulated sugar and continue to beat until well combined, scraping down the sides as needed.
  8. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth.
  9. Add the eggs one at a time, mixing on low speed after each addition until just combined.
  10. Gently fold in the fresh blueberries using a spatula.
  11. Once the crust has cooled, fill each cup with the cheesecake mixture using a spoon or piping bag.
  12. Fill each cup to about 3/4 full, leaving room for the cheesecakes to rise.
  13. Tap the muffin tin gently on the counter to remove any air bubbles.
  14. Bake at 325°F (160°C) for about 20-25 minutes. The edges should be set, but the center may still jiggle slightly.
  15. Turn off the oven and crack the door open. Let the cheesecakes cool in the oven for about 1 hour.
  16. Remove from the oven and let cool to room temperature on a wire rack.
  17. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  18. In a mixing bowl, combine the whipped cream, powdered sugar, and vanilla extract.
  19. Beat on medium-high speed until soft peaks form, being careful not to overwhip.
  20. Carefully remove the cheesecakes from the muffin tin.
  21. Dollop a generous amount of whipped cream on top of each cheesecake.
  22. Garnish with additional fresh blueberries and a slice of lemon.
  23. Serve immediately and enjoy!

Notes

  1. Notes
  2. For best results, use high-quality cream cheese and ensure eggs are at room temperature. Mini cheesecakes can be made ahead of time and stored properly.