Delicious Mini Lemon Blueberry Cheesecakes Recipe are the perfect way to enjoy a classic dessert with a bright, summery twist, offering individual portions that are both elegant and incredibly easy to make. This recipe is ideal for anyone looking for a crowd-pleasing treat that requires minimal fuss but delivers maximum flavor.
Key Ingredients for Delicious Mini Lemon Blueberry Cheesecakes Recipe:
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 16 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup sour cream, at room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¾ cup fresh blueberries, lightly tossed with 1 teaspoon flour (to prevent sinking)
- Optional Toppings:
- Fresh blueberries
- Whipped cream
- Lemon zest
- Mint sprigs
How to Make Delicious Mini Lemon Blueberry Cheesecakes:
Whipping up these Delicious Mini Lemon Blueberry Cheesecakes Recipe is a delightful culinary adventure that yields incredibly satisfying results. The process is remarkably straightforward, focusing on achieving a creamy, luscious filling perfectly complemented by pockets of sweet-tart blueberries. With a preparation time of approximately 25 minutes and a baking time of about 20-25 minutes, these individual delights are surprisingly quick to assemble and bake, making them a perfect treat for any occasion.
Step-by-Step Instructions:
Prepare the Mini Muffin Tins:
- Preheat your oven to 325°F (160°C).
- Line a 24-cup mini muffin tin with paper liners. If you don’t have liners, you can lightly grease the tin, but liners make for easier removal and cleanup.
Make the Graham Cracker Crust:
3. In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.
4. Pour in the melted butter. Stir with a fork until the crumbs are evenly moistened, resembling wet sand.
5. Divide the crumb mixture evenly among the prepared mini muffin cups. Press the crumbs down firmly into the bottom of each cup to form a compact crust. You can use the bottom of a small glass or your fingers to achieve this.
Prepare the Cream Cheese Filling:
6. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps.
7. Gradually add the ½ cup granulated sugar to the cream cheese and continue beating until well combined and smooth.
8. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix at this stage, as it can lead to cracking.
9. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until all components are just blended. The mixture should be smooth and homogenous.
Assemble and Bake the Cheesecakes:
10. Gently fold in the flour-dusted fresh blueberries into the cream cheese mixture. Ensure they are distributed evenly.
11. Spoon the cream cheese filling over the graham cracker crusts in each mini muffin cup, filling them about two-thirds to three-quarters full.
13. Bake for 20-25 minutes, or until the edges of the cheesecakes are set but the centers still have a slight jiggle. They will continue to set as they cool.
14. Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecakes cool in the oven for an additional 30 minutes. This gradual cooling helps prevent cracking.
Cool and Chill:
15. Remove the cheesecakes from the oven and let them cool completely on a wire rack at room temperature.
16. Once cooled, cover the mini muffin tin loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to fully set and for the flavors to meld.
Serve:
17. Carefully remove the Delicious Mini Lemon Blueberry Cheesecakes Recipe from the mini muffin tin.
18. Garnish with fresh blueberries, a dollop of whipped cream, a sprinkle of lemon zest, or a sprig of mint, if desired, before serving.
Why You’ll Love This Delicious Mini Lemon Blueberry Cheesecakes Recipe:
You’ll absolutely adore these Delicious Mini Lemon Blueberry Cheesecakes Recipe for their delightful burst of tangy lemon beautifully balanced with sweet, juicy blueberries, all nestled in a rich, creamy cheesecake base. Unlike a large, daunting cheesecake, these mini versions offer perfect single-serving portions, making them incredibly convenient and portion-controlled, a true cost-saver when you can easily replicate a bakery-quality dessert at home without the hefty price tag. The vibrant addition of fresh blueberries and the bright citrus notes from the lemon zest elevate this treat beyond a standard cheesecake, offering a seasonal zest that’s simply irresistible.
Don’t miss out on the joy of creating these little masterpieces. They are a testament to how simple ingredients can transform into something truly spectacular, perfect for a casual afternoon treat or an elegant dessert for guests. Give these Delicious Mini Lemon Blueberry Cheesecakes Recipe a try this week, and prepare to be wowed by their exquisite flavor and charming presentation!
Storing and Reheating Tips:
To keep your Delicious Mini Lemon Blueberry Cheesecakes Recipe fresh and delicious, proper storage is key.
- Refrigeration: Once completely cooled and chilled, store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They will maintain their best texture and flavor within this timeframe.
- Freezing: For longer storage, you can freeze the mini cheesecakes. Ensure they are fully chilled before freezing. Place them on a baking sheet in a single layer until frozen solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
- Reheating (for Toppings/Serving): These mini cheesecakes are best served chilled, so reheating is generally not required. If you’ve frozen them, the best way to enjoy them is to transfer them from the freezer to the refrigerator and let them thaw completely overnight. Avoid microwaving them, as this can compromise the texture.
Final Thoughts:
These Delicious Mini Lemon Blueberry Cheesecakes Recipe are a delightful testament to how simple ingredients can create an impressive dessert. Encourage everyone to whip up a batch, as their charming size and fantastic flavor are sure to become a fast favorite.
Delicious Mini Lemon Blueberry Cheesecakes Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- Line a 24-cup mini muffin tin with paper liners. If you don’t have liners, you can lightly grease the tin, but liners make for easier removal and cleanup.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar
- Pour in the melted butter. Stir with a fork until the crumbs are evenly moistened, resembling wet sand.6 tablespoons unsalted butter
- Divide the crumb mixture evenly among the prepared mini muffin cups. Press the crumbs down firmly into the bottom of each cup to form a compact crust. You can use the bottom of a small glass or your fingers to achieve this.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps.16 ounces cream cheese
- Gradually add the ½ cup granulated sugar to the cream cheese and continue beating until well combined and smooth.0.5 cup granulated sugar
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix at this stage, as it can lead to cracking.2 large eggs
- Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until all components are just blended. The mixture should be smooth and homogenous.0.25 cup sour cream, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 0.5 teaspoon vanilla extract
- Gently fold in the flour-dusted fresh blueberries into the cream cheese mixture. Ensure they are distributed evenly.0.75 cup fresh blueberries
- Spoon the cream cheese filling over the graham cracker crusts in each mini muffin cup, filling them about two-thirds to three-quarters full.
- Bake for 20-25 minutes, or until the edges of the cheesecakes are set but the centers still have a slight jiggle. They will continue to set as they cool.
- Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecakes cool in the oven for an additional 30 minutes. This gradual cooling helps prevent cracking.
- Remove the cheesecakes from the oven and let them cool completely on a wire rack at room temperature.
- Once cooled, cover the mini muffin tin loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to fully set and for the flavors to meld.
- Carefully remove the Delicious Mini Lemon Blueberry Cheesecakes Recipe from the mini muffin tin.
- Garnish with fresh blueberries, a dollop of whipped cream, a sprinkle of lemon zest, or a sprig of mint, if desired, before serving.Fresh blueberries, Whipped cream, Lemon zest, Mint sprigs