Lemon Blueberry Delight Mini Cheesecakes
Equipment
- Cupcake tins
- Paper Liners
- Small measuring cup or glass
- Wire Rack
- Stand Mixer
- Knife or toothpick
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs for a lighter taste)
- 4 tablespoons salted butter melted
- 3 tablespoons light brown sugar (or granulated sugar)
For the Mini Cheesecakes
- 1 2/3 cup powdered sugar
- 1 tablespoon fresh lemon zest (from about 1 lemon)
- 16 ounces cream cheese softened to room temperature
- 1/2 cup sour cream (or plain Greek yogurt for a healthier option)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 large eggs at room temperature
- 18 tablespoons blueberry pie filling (roughly 1 cup + 2 tablespoons)
Optional Garnishes
- Whipped cream
- Fresh blueberries
- Fresh mint sprigs
Instructions
- Preheat your oven to 325°F (160°C). Line two standard cupcake tins with 18 paper liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir it all together until it looks like moist sand.
- Spoon about 1 ½ tablespoons of this mixture into the bottom of each lined cupcake well. Use the back of a small measuring cup or a glass to gently press the crust down firmly.
- Bake the crusts for 9 to 12 minutes, just until they start to turn a light golden color. Take them out of the oven and let them cool completely while you prepare the filling.
- In a large bowl (or using your stand mixer), beat the powdered sugar and fresh lemon zest together for about 2 minutes until it smells wonderfully fragrant.
- Add the softened cream cheese and beat on low speed until it's light, fluffy, and completely smooth. Don't forget to scrape down the sides of the bowl!
- Stir in the sour cream (or healthy Greek yogurt), lemon juice, and vanilla extract until everything is fully combined.
- Gently mix in the eggs, one at a time, just until they're blended. Be careful not to overmix, as this helps prevent cracks in your cheesecakes.
- Evenly divide the creamy cheesecake filling among your prepared crusts, filling each about ¾ full (around ¼ cup per liner).
- Top each cheesecake with about a tablespoon of blueberry pie filling. Then, grab a knife or a toothpick and gently swirl the blueberry filling into the cheesecake batter for a pretty marbled look.
- Bake for 15 to 20 minutes, or until the edges are just set but the center still has a slight, delicate wiggle. Avoid baking too long to keep them perfectly creamy.
- Remove them from the oven and let them cool completely on a wire rack at room temperature.
- Once cool, cover them lightly with plastic wrap and chill in the refrigerator for at least 2 hours (or ideally overnight). This step is key for them to firm up and get super creamy!
- Before serving, feel free to add a dollop of whipped cream, some fresh blueberries, and a tiny sprig of mint for an extra special and refreshing touch.
Notes
Nutrition Information (per serving):
- Calories: 238 kcal
- Total Carbs: 27g
- Net Carbs: 26g
- Fats: 14g
- Protein: 3g
