Name: Juicy Mini Lemon Blueberry Cheesecakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 5 h 45 min
Cuisine: American
Ingredients: 1 tbsp sugar; 1 tsp cornstarch (or cornflour); 2 tsp water; 1 tsp lemon juice; 1 cup fresh blueberries; 3 tbsp sugar; 3.5 tbsp butter (melted and cooled slightly); 1 cup crushed graham crackers (Nabisco recommended); Zest from 1 lemon (finely grated, about 1-2 tsp); 1/4 cup lemon juice (freshly squeezed); 1/2 cup sugar (granulated white sugar); 2 large eggs (at room temperature); 16 oz cream cheese (full-fat, softened to room temperature); 1 tsp vanilla extract

Ingredients

1 tbsp sugar (for blueberry sauce)

1 tsp cornstarch (or cornflour)

2 tsp water

1 tsp lemon juice (for blueberry sauce)

1 cup fresh blueberries

3 tbsp sugar (for crust)

3.5 tbsp butter, melted and cooled slightly

1 cup crushed graham crackers

Zest from 1 lemon (finely grated, about 1-2 tsp)

1/4 cup lemon juice (freshly squeezed)

1/2 cup granulated white sugar

2 large eggs (at room temperature)

16 oz full-fat cream cheese (softened to room temperature)

1 tsp vanilla extract

Instructions

Step 1: Prepare the blueberry sauce by combining the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries soften and release juices, mashing them as they cook.

Step 2: Whisk together the water and cornstarch in a small bowl, then add to the saucepan. Cook for 1-2 minutes while stirring and mashing until the sauce thickens.

Step 3: Remove from heat and strain the sauce through a fine-mesh strainer into a heat-safe bowl, discarding solids. Set aside to cool.

Step 4: Preheat the oven to 325°F. Line muffin pans with cupcake liners.

Step 5: Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture firmly into the muffin liners to form crusts.

Step 6: Bake crusts for 5 minutes, then remove and let cool. Keep oven at 325°F.

Step 7: Beat the cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing well. Scrape down sides as needed.

Step 8: Add eggs one at a time on low speed, mixing until just combined after each.

Step 9: Distribute cheesecake filling evenly into the crust-lined muffin cups.

Step 10: Spoon about 1 teaspoon of blueberry sauce on top of each filling. Use a toothpick or knife to gently swirl the sauce into the filling.

Step 11: Bake for 17-20 minutes until tops are set. If using two pans, bake in batches as needed.

Step 12: Cool cheesecakes at room temperature for at least 1 hour.

Step 13: Remove from pans and chill in an airtight container in the refrigerator for 3-4 hours or overnight before serving.

Tips & Variations

Use fresh lemon zest for the brightest flavor; dried zest won’t provide the same zing.

For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond flour.

Try adding a pinch of cinnamon to the crust mix for a warm flavor twist.

Swirl additional blueberry sauce on top just before serving for extra color and taste.

FAQs

Can I prepare these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator. Chilling overnight allows the flavors to meld and the texture to set perfectly.