Description
Delightful mini lemon blueberry cheesecakes bring zesty brightness to classic dessert perfection. Creamy, tangy, and bursting with summer flavor, these little treats will transport guests to a sweet culinary paradise.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 2 large eggs
- 1 cup (140 grams) fresh blueberries
Crust Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 3 ½ tablespoons (50 grams) butter, melted
- 3 tablespoons (40 grams) granulated sugar
Additional Ingredients:
- 1 cup (100 grams) granulated sugar
- ¼ cup (60 milliliters) fresh lemon juice
- 1 tablespoon (13 grams) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
Instructions
- Prepare the blueberry compote by simmering blueberries with sugar and lemon juice in a saucepan, gently mashing the berries as they soften.
- Create a cornstarch slurry by whisking water and cornstarch, then incorporate into the berry mixture. Cook until the sauce thickens and becomes glossy.
- Strain the compote through a fine-mesh sieve, discarding the solids. Allow the vibrant purple sauce to cool completely.
- Preheat the oven to 325°F and line a muffin tin with paper liners, creating a foundation for the mini cheesecakes.
- Craft the graham cracker crust by combining crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crust firmly into the bottom of each liner, creating a compact base. Briefly bake for 5 minutes to set the crust, then remove and let cool.
- Whip cream cheese and sugar together until silky smooth, ensuring no lumps remain in the mixture.
- Incorporate lemon juice, zest, and vanilla extract, blending until the filling becomes light and fragrant.
- Gently add eggs one at a time, mixing on low speed to maintain the filling’s delicate texture.
- Carefully distribute the cheesecake mixture among the prepared crusts, filling each liner about 3/4 full.
- Dollop the cooled blueberry compote on top of each cheesecake, then use a toothpick to create elegant swirl patterns.
- Bake for 17-20 minutes until the centers are just set but still slightly jiggly.
- Remove from the oven and allow the mini cheesecakes to cool at room temperature for one hour.
- Refrigerate in an airtight container for 3-4 hours or overnight to achieve the perfect creamy consistency before serving.
Notes
- Prevent cracks by avoiding overmixing the cheesecake batter and using room temperature ingredients.
- Ensure smooth blueberry swirl by straining completely and cooling before adding to cheesecake.
- Use a water bath or place a pan of water in the oven to create gentle, even baking environment.
- Make the recipe gluten-free by substituting graham cracker crumbs with almond flour or gluten-free
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg