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Mini Lemon Blueberry Cheesecakes

Delightful mini cheesecakes that combine tangy lemon and sweet blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
Filling
  • 16 oz cream cheese, softened Ensure it's softened for easier mixing.
  • 1 cup powdered sugar
  • 2 large eggs Add one at a time and mix well.
  • 1 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries Gently fold in to avoid breaking.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of cupcake liners in a muffin tin.
Filling
  1. In a large bowl, beat the cream cheese until smooth. Add powdered sugar and mix until combined.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in sour cream, lemon juice, and lemon zest until smooth.
  4. Gently fold in the blueberries.
Baking
  1. Pour the cheesecake batter over the crust in the muffin tin.
  2. Bake for 18-20 minutes, or until the centers are set.
  3. Allow to cool completely before refrigerating for at least 2 hours.
Serving
  1. Serve chilled and enjoy!

Notes

Serve with additional blueberries or a drizzle of lemon glaze. Can top with whipped cream for enhanced flavor and presentation. Store leftovers in an airtight container for 3-4 days, or freeze well wrapped.