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Mini Lemon Blueberry Cheesecakes

Delightful mini cheesecakes bursting with vibrant lemon and blueberry flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the Filling
  • 16 oz cream cheese, softened Use high-quality, full-fat cream cheese.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 pcs eggs Add one at a time.
  • 1/4 cup lemon juice Freshly squeezed is preferred.
  • 1 cup fresh blueberries Reserve half for topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press into the bottoms of mini cheesecake cups.
Filling
  1. In another bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Gently fold in the lemon juice and half of the blueberries.
Baking
  1. Pour filling into crusts, filling nearly to the top.
  2. Bake for 20-25 minutes until set with a slight jiggle in the center.
  3. Let cool at room temperature, then refrigerate.
Serving
  1. Top each cheesecake with remaining blueberries before serving.
  2. Serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw before serving.