Mini Lemon Blueberry Cheesecakes
A light and refreshing dessert that combines zesty lemon and sweet blueberries in a creamy cheesecake filling, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 cup crushed graham crackers Forms the delicious crumbly crust.
- ¼ cup butter, melted Binds the crust together.
Filling Ingredients
- 8 oz cream cheese Softened for easy mixing.
- ½ cup sugar To add the right level of sweetness.
- ½ cup sour cream For creaminess and a slight tang.
- ¼ cup lemon juice Freshly squeezed for best flavor.
- 1 tsp lemon zest Enhances the lemony freshness.
- 1 cup blueberries Fresh or frozen, for that burst of fruity goodness.
Instructions
Preparation
- Start by gathering all your ingredients and have everything ready at hand.
- Preheat your oven to 325°F (160°C).
- In a bowl, mix your crushed graham crackers with the melted butter until all crumbs are fully coated.
- Line a muffin tin with muffin liners and press the graham cracker mixture evenly into the bottom of each liner.
Filling
- Beat the softened cream cheese with sugar using an electric mixer until smooth.
- Add the sour cream, lemon juice, and lemon zest to the cream cheese mixture and mix until fully combined.
- Gently fold in the blueberries without crushing them.
- Carefully pour the cheesecake mixture over the prepared crusts in the muffin tin.
Baking and Chilling
- Bake the cheesecakes in the preheated oven for about 20 minutes or until set.
- Let them cool at room temperature, then transfer to the refrigerator and chill for at least 2 hours.
Serving
- Top with additional blueberries or whipped cream before serving.
Notes
For dietary adjustments, consider dairy-free cream cheese and gluten-free crust options. Allow for cooling and chilling to ensure the best texture.