Description
A delightful mini cheesecake featuring a tangy lemon flavor and fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
- Pour in the melted butter and mix until the crumbs are evenly coated, resembling wet sand.
- Press the crumb mixture firmly into the bottom of a 12-cup muffin tin or mini cheesecake pan.
- Bake the crust for about 8-10 minutes or until lightly golden. Let it cool while preparing the filling.
- 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).
- Add the granulated sugar and continue to beat until well combined, scraping down the sides as needed.
- Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Gently fold in the fresh blueberries using a spatula.
- Once the crust has cooled, fill each cup with the cheesecake mixture using a spoon or piping bag.
- Fill each cup to about 3/4 full, leaving room for the cheesecakes to rise.
- Tap the muffin tin gently on the counter to remove any air bubbles.
- Bake at 325°F (160°C) for about 20-25 minutes. The edges should be set, but the center may still jiggle slightly.
- Turn off the oven and crack the door open. Let the cheesecakes cool in the oven for about 1 hour.
- Remove from the oven and let cool to room temperature on a wire rack.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- In a mixing bowl, combine the whipped cream, powdered sugar, and vanilla extract.
- Beat on medium-high speed until soft peaks form, being careful not to overwhip.
- Carefully remove the cheesecakes from the muffin tin.
- Dollop a generous amount of whipped cream on top of each cheesecake.
- Garnish with additional fresh blueberries and a slice of lemon.
- Serve immediately and enjoy!
Notes
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.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg
Keywords: cheesecake, dessert, mini, lemon, blueberry, summer, easy recipe