Lemon Blueberry Mini Cheesecakes

Introduction
Lemon Blueberry Mini Cheesecakes are a delightful treat that are perfect for any occasion. They are rich, creamy, and bursting with fresh flavors. You can enjoy these tasty bites as a sweet dessert or a fun snack!

Why make this recipe

Making these mini cheesecakes is incredibly simple and quick, making them a great choice for busy days or a fun weekend activity. Plus, the combination of tangy lemon and sweet blueberries makes them irresistible. Trust me, once you try these, you’ll want to make them again and again!

How to make Lemon Blueberry Mini Cheesecakes

Making these mini cheesecakes is straightforward. Just follow the steps, and you will have a delicious dessert everyone will love!

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons salted butter, melted
• 3 tablespoons light brown sugar
• 1 2/3 cup powdered sugar
• 1 tablespoon lemon zest
• 16 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 18 tablespoons blueberry pie filling
• Whipped cream (optional)
• Blueberry pie filling (optional)
• Blueberries (optional)
• Mint (optional)

Directions :

1. Preheat oven to 325 degrees F and line two cupcake tins with 18 liners.
2. For the crust, combine graham cracker crumbs, melted butter, and brown sugar. Spoon 1 1/2 tablespoons of the mixture into each liner and press firmly. Bake for 9 to 12 minutes until golden brown, then cool completely.
3. For the cheesecake filling, combine powdered sugar and lemon zest in a bowl and beat for 2 minutes. Add cream cheese and beat until light and fluffy. Mix in sour cream, lemon juice, and vanilla extract until combined. Add eggs one at a time, mixing until combined without overbeating.
4. Transfer 1/4 cup of filling into each crust and top with a tablespoon of blueberry pie filling, swirling gently.
5. Bake for 15 to 20 minutes until edges are set and the middle is slightly jiggly.
6. Cool to room temperature and chill for at least 2 hours.
7. Serve with whipped cream, fresh blueberries, or additional blueberry pie filling.
8. For storage, refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

How to serve Lemon Blueberry Mini Cheesecakes

These mini cheesecakes are best served chilled. You can garnish them with whipped cream, fresh blueberries, or mint leaves for an extra touch. They make a great dessert for family gatherings or parties!

How to store Lemon Blueberry Mini Cheesecakes

To store leftovers, keep them in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, wrap them tightly and freeze them for up to 3 months. Just thaw overnight in the fridge before serving.

Tips to make Lemon Blueberry Mini Cheesecakes

• Make sure your cream cheese is at room temperature for a smooth filling.
• Don’t overmix the eggs, or your cheesecakes may crack.
• Feel free to adjust the amount of lemon zest and blueberry filling to your taste!

Variation (if any)

You can switch up the flavors by using different fruit fillings like raspberry or strawberry. You can also try adding chocolate chips for a fun twist!

FAQs

1. Can I use regular sugar instead of powdered sugar?
   Yes, but powdered sugar gives a smoother texture to the filling.

2. Can these be made in advance?
   Absolutely! They are great for making ahead of time and chilling until you are ready to serve.

3. What if I don’t have graham crackers?
   You can use digestive biscuits or any other crumbly cookie for the crust.