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Juicy Mini Lemon Blueberry Cheesecakes

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Delightful mini cheesecakes with a tangy lemon and blueberry flavor, perfect for any occasion.

Ingredients

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  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a muffin tin or line with cupcake liners.
  2. Combine graham cracker crumbs and melted butter in a medium bowl until resembling wet sand, then press into the bottom of each muffin cup.
  3. Beat the cream cheese until smooth. Add in granulated sugar and vanilla extract, mixing well.
  4. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, and lemon zest.
  5. Fold in the fresh blueberries gently to avoid crushing.
  6. Pour the cheesecake mixture over the crusts in the muffin tin, filling each cup to the brim.
  7. Bake for 18-20 minutes or until the centers are set.
  8. Cool in the pan for at least 10 minutes, then chill in the refrigerator for at least 2 hours before serving.

Notes

Pair with whipped cream or blueberry sauce for added sweetness. Store in the refrigerator for up to 5 days.

Nutrition

Find it online: https://www.nailzspa.com/juicy-mini-lemon-blueberry-cheesecakes/

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