Description
Creamy, tangy lemon cheesecake swirled with juicy blueberries in a buttery crust—petite, refreshing, and perfect for parties!
Ingredients
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1 cup graham cracker crumbs
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¼ cup unsalted butter, melted
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2 tablespoons granulated sugar
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12 oz cream cheese, softened
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½ cup granulated sugar
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½ teaspoon vanilla extract
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Juice and zest of 1 lemon
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2 large eggs
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1 cup fresh blueberries
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1 tablespoon cornstarch
Instructions
1. Prep the Oven and Pan
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Preheat oven to 325°F (163°C).
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Line a standard muffin tin with 12 paper liners.
2. Make the Crust
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
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Press about 1 tablespoon of the mixture into each cupcake liner.
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Bake crusts for 5–7 minutes, then set aside to cool.
3. Prepare the Cheesecake Batter
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Beat the softened cream cheese until smooth.
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Add sugar, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
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Add eggs one at a time, mixing gently to avoid overbeating.
4. Add the Blueberries
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Toss the blueberries with cornstarch to prevent sinking.
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Gently fold them into the batter.
5. Assemble and Bake
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Fill each liner about ¾ full with the cheesecake mixture.
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Bake for 18–20 minutes, until centers are slightly jiggly but set.
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Turn off the oven and let cheesecakes cool inside for 15 minutes.
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Remove from oven and refrigerate for at least 2 hours before serving.
Notes
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Use freshly squeezed lemon juice for the best flavor.
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For a cleaner look, use a cookie scoop to portion the batter evenly.
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These mini cheesecakes are a great dessert option for portion control without sacrificing indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American