Lemon Blueberry Cheesecake Cups
Delightful dessert cups combining zesty lemon and sweet blueberries with a creamy cheesecake filling, perfect for any gathering.
Ingredients
Crust
- 1 cup Graham cracker crumbs Can substitute with gluten-free crumbs.
- 4 tablespoons Butter, melted Unsalted recommended.
Cheesecake Filling
- 8 ounces Cream cheese, softened Ensure it's at room temperature.
- 1 cup Sour cream Can use low-fat or dairy-free alternative.
- ¼ cup Fresh lemon juice Use freshly squeezed for best flavor.
- 2 teaspoons Lemon zest Zest from fresh lemons.
- ½ cup Sugar Adjust to taste or use alternatives.
Blueberry Topping
- 1 cup Blueberries Fresh or thawed frozen blueberries.
- ¼ cup Water
- 1 tablespoon Cornstarch To thicken the topping.
Instructions
Preparation
- Begin by gathering all your ingredients and measuring out the graham cracker crumbs, butter, and other items.
- Preheat your oven to 350°F (175°C).
Cook the Base
- In a mixing bowl, combine the graham cracker crumbs with melted butter and press into the bottoms of serving cups.
- Bake for about 5-7 minutes until set, then let them cool completely.
Make the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sour cream, sugar, lemon juice, and lemon zest, then mix until fully combined.
Assemble the Cups
- Spoon the cream cheese mixture onto the cooled crust and smooth the tops with a spatula.
- Cover with plastic wrap and chill in the refrigerator for at least 2 hours.
Prepare the Blueberry Topping
- In a small saucepan over medium heat, combine the blueberries, water, and sugar.
- Cook until the blueberries start to burst, about 5-7 minutes.
Thicken the Sauce
- Mix cornstarch with a tablespoon of water to create a slurry and stir into the blueberry mixture.
- Continue cooking until the sauce thickens, then remove from heat to cool.
Top the Cheesecakes
- Once the cheesecake cups have chilled and the blueberry sauce has cooled, spoon the topping over each cheesecake.
Serve and Enjoy
- Enjoy the cheesecake cups immediately or refrigerate for about an hour before serving.
Notes
Add the blueberry topping just before serving for best texture. These cups are best enjoyed chilled. Store in an airtight container in the refrigerator.