Mini Blueberry Lemon Cheesecake

This Mini Blueberry Lemon Cheesecake recipe is a delicious and refreshing dessert that combines the tartness of lemon with the sweetness of blueberries. These mini cheesecakes are perfect for parties, special occasions, or just to satisfy your sweet tooth!

Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 325°F and line a muffin tin with cupcake liners.
2. In a small bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of each cupcake liner.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition.
4. Stir in vanilla extract, lemon juice, and lemon zest. Gently fold in blueberries.
5. Pour batter into cupcake liners and bake for 20-25 minutes or until set.
6. Let cheesecakes cool, then refrigerate for at least 2 hours before serving.

Popular questions:

• Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the batter.

• Can I use a different type of fruit?

You can substitute the blueberries with raspberries, strawberries, or blackberries for a different flavor profile.

• Can I make these cheesecakes ahead of time?

Yes, you can make these cheesecakes ahead of time and store them in the refrigerator for up to 3 days.

• Can I freeze these cheesecakes?

These mini cheesecakes can be frozen for up to 1 month. Thaw in the refrigerator before serving.

Helpful tips:

• For extra lemon flavor, add a bit of lemon extract to the batter.
• You can top the cheesecakes with additional blueberries and a dollop of whipped cream before serving.
• For a nutty crust, substitute graham cracker crumbs with crushed almonds or walnuts.

Expert Secrets:

• Make sure all ingredients are at room temperature for a smooth and creamy batter.
• Avoid overmixing the batter to prevent the cheesecakes from cracking while baking.
• If using a water bath, wrap the muffin tin in foil to prevent water from seeping into the cheesecake batter.