Mini Lemon Blueberry Cheesecakes (Print Version)
# Ingredients:
→ Blueberry Swirl
01 -
140 grams fresh blueberries
02 -
13 grams granulated sugar
03 -
1 teaspoon fresh lemon juice
04 -
1 teaspoon cornstarch
05 -
2 teaspoons water
→ Graham Cracker Crust
06 -
120 grams graham cracker crumbs (about 8 full sheets)
07 -
40 grams granulated sugar
08 -
50 grams butter, melted
→ Lemon Cheesecake Filling
09 -
16 ounces cream cheese, softened to room temperature
10 -
100 grams granulated sugar
11 -
60 ml fresh lemon juice
12 -
Zest of 1 lemon
13 -
1 teaspoon pure vanilla extract
14 -
2 large eggs, at room temperature
# Instructions:
01 -
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries soften and release juices, mashing as it cooks. Once bubbling, whisk together water and cornstarch, then add to the saucepan. Cook for another 1-2 minutes, stirring and mashing, until thickened. Strain mixture through a fine-mesh strainer into a heat-safe bowl, discard solids, and cool.
02 -
Preheat oven to 325°F. Line 14 cavities of a muffin pan with cupcake liners. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until combined, then distribute evenly among the liners, pressing firmly into an even layer. Bake for 5 minutes, remove, and cool. Keep oven at 325°F.
03 -
In a large bowl or stand mixer with a paddle attachment, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla, mixing until combined. Add eggs one at a time, mixing on low speed until just blended. Scrape down sides of the bowl as needed.
04 -
Distribute the cheesecake filling evenly among the prepared crusts in the muffin pan. Spoon about 1 teaspoon of blueberry swirl mixture onto each cheesecake and swirl with a toothpick or knife.
05 -
Bake in a preheated 325°F oven for 17-20 minutes, or until the tops are set. If using two muffin pans, bake in separate batches. Cool completely at room temperature for 1 hour.
06 -
Once cooled, remove cheesecakes from the muffin pan and place in an airtight container. Refrigerate for at least 3-4 hours or overnight. Serve chilled.
# Notes:
01 -
Ensure the cream cheese and eggs are at room temperature for a smooth filling. Chill thoroughly before serving for best texture.