Lemon Blueberry Mini Cheesecakes 🍋🫐
Delightful mini cheesecakes bursting with lemon and blueberry flavor, perfect for a light and refreshing treat! Easy to make and ideal for any occasion.
Equipment
- Standard cupcake tins
- Paper Liners
- Small Bowl
- Measuring cup or glass
- Large bowl (or stand mixer)
- Knife or toothpick
- Wire Rack
Ingredients
For the Simple Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs or vanilla wafer crumbs for a sweet twist
- 4 tablespoons salted butter melted
- 3 tablespoons light brown sugar or granulated sugar
For the Smooth Lemon Blueberry Filling
- 1 2/3 cups powdered sugar
- 1 tablespoon fresh lemon zest from about 1 lemon
- 16 ounces cream cheese softened at room temperature
- 1/2 cup sour cream or plain Greek yogurt for a lighter option
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 large eggs
For Serving (Optional)
- 18 tablespoons blueberry pie filling a little over 1 cup
- Whipped cream optional, for serving
- Fresh blueberries optional, for serving
- Mint optional, for garnish
Instructions
For the Simple Graham Cracker Crust:
- Get ready: Preheat your oven to 325°F (160°C). Line two standard cupcake tins with 18 paper liners.
- Mix it up: In a small bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until everything is well mixed.
- Press in: Spoon about 1 ½ tablespoons of this crumb mixture into the bottom of each cupcake liner. Use the flat bottom of a measuring cup or glass to press the crumbs down firmly.
- Bake and cool: Bake the crusts for 9 to 12 minutes, or until they just start to look golden. Remove them from the oven and let them cool completely while you prepare the creamy filling.
For the Smooth Lemon Blueberry Filling:
- Start the filling: In a large bowl (or using a stand mixer), combine the powdered sugar and fresh lemon zest. Beat for about 2 minutes until it's wonderfully fragrant.
- Add cream cheese: Add the softened cream cheese and beat on low speed until it's light and fluffy, scraping down the sides of the bowl as needed (about 2 to 3 minutes).
- Mix in liquids: Stir in the sour cream (or healthier Greek yogurt), lemon juice, and vanilla extract until everything is fully combined. Don't forget to scrape down the sides!
- Gently add eggs: Add the eggs one at a time, mixing just until combined. Be careful not to overmix, as this helps prevent cracks.
- Fill the cups: Divide the creamy lemon cheesecake filling evenly among the cooled crusts, filling each liner about ¾ full.
- Swirl in blueberry: Place a tablespoon of blueberry pie filling on top of each cheesecake. Use a knife or toothpick to gently swirl the blueberry into the lemon filling for a beautiful marbled effect.
- Bake perfectly: Bake the mini cheesecakes for 15 to 20 minutes. They're done when the edges are set but the very center still has a slight jiggle. Keep a close eye on them to avoid overbaking!
- Chill out: Remove the cheesecakes 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 even overnight for the best firm texture).
- Serve and enjoy: Serve these delightful mini cheesecakes chilled, perhaps with a dollop of whipped cream, a few fresh blueberries, or a tiny extra drizzle of blueberry filling. They're perfect for a light and refreshing treat!
Notes
Nutrition Information per serving (1 cheesecake):
Calories: 238 kcal
Total Carbs: 27g
Net Carbs: 26g
Fats: 14g
Protein: 3g
Calories: 238 kcal
Total Carbs: 27g
Net Carbs: 26g
Fats: 14g
Protein: 3g
