Description

Indulge in the refreshing delight of Juicy Mini Lemon Blueberry Cheesecakes, a perfect dessert for summer gatherings. Each individual cheesecake features a creamy lemon filling topped with a luscious blueberry compote, making them not just visually appealing but also bursting with flavor. These mini treats are easy to prepare and can be made ahead of time, ensuring you spend more time enjoying the company of your guests rather than in the kitchen. Whether it’s a summer brunch, birthday party, or casual family dinner, these cheesecakes will impress everyone with their vibrant taste and charming presentation.

Ingredients

Scale

1 cup fresh blueberries
1 tablespoon white sugar
1 teaspoon lemon juice, freshly squeezed
1 teaspoon cornflour
2 teaspoons water
1 cup crushed graham crackers
3 tablespoons white sugar
3 1/2 tablespoons butter, melted
16 ounces cream cheese, softened
1/2 cup white sugar
1/4 cup freshly squeezed lemon juice
Zest from 1 lemon
1 teaspoon vanilla extract
2 large eggs at room temperature

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Instructions

Prepare the blueberry topping by combining fresh blueberries, sugar, lemon juice, cornflour, and water in a saucepan. Cook until thickened.
Make the crust by mixing crushed graham crackers with sugar and melted butter; press into a muffin tin.
Beat cream cheese until smooth, then mix in sugar, lemon juice, zest, vanilla extract, and eggs until well combined.
Pour the filling over the crusts and bake at 350°F (175°C) for about 22 minutes. Let cool before refrigerating for at least two hours.
Serve chilled with blueberry topping.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake (70g)
Calories: 190
Sugar: 14g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 3g
Cholesterol: 60mg