Mini Blueberry Lemon Cheesecake 💜🍋

Introduction

There’s something magical about mini desserts—especially when they combine the tangy zest of lemon with the sweet burst of blueberries. This Mini Blueberry Lemon Cheesecake has quickly become a favorite in my household. The first time I made these delightful bites, I was greeted with smiles and requests for seconds. The creamy texture and refreshing flavors made them a hit at our family gatherings, and they’ve become my go-to recipe for potlucks and brunches. The best part? They are incredibly easy to make! If you’re looking for a dessert that impresses without overwhelming, this is it.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/4 cup sour cream

For the Toppings:

• 1/2 cup blueberry preserves
• 1/4 cup lemon curd
• Fresh blueberries and lemon slices for garnish

Instructions

1. Preheat the Oven: Start by preheating your oven to 325°F (165°C). Line a mini cheesecake pan with paper liners.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of each liner, creating a sturdy base for your cheesecakes.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the egg and beat until just combined—overmixing can lead to cracks in your cheesecakes.
4. Incorporate Sour Cream: Gently fold in the sour cream until fully incorporated, giving the filling its luscious texture.
5. Assemble the Cheesecakes: Pour the cream cheese mixture over the graham cracker crusts, filling each liner halfway. Then, add a teaspoon of blueberry preserves into each cheesecake and swirl it lightly with a toothpick for a beautiful marbled effect. Top each cheesecake with a small spoonful of lemon curd.
6. Bake: Place the mini cheesecakes in the preheated oven and bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.
7. Cool and Refrigerate: Allow the cheesecakes to cool completely at room temperature. Once cooled, refrigerate them for at least 2 hours before serving to help them set.
8. Garnish and Serve: Before serving, garnish each cheesecake with fresh blueberries and a slice of lemon for a pop of color and flavor.

Nutrition Facts

• Servings: 12 mini cheesecakes
• Calories: 290 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 160mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 15g
• Protein: 4g

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 2 hours 40 minutes (including refrigeration)

How to Serve

• Serve chilled as a delightful dessert for brunch.
• Garnish each cheesecake with fresh blueberries and a lemon slice for presentation.
• Consider serving with a dollop of whipped cream on the side for extra creaminess.

Additional Tips

1. Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature for a smoother batter.
2. Avoid Overmixing: Mix the filling until just combined to prevent cracking during baking.
3. Cool Gradually: Let the cheesecakes cool at room temperature before refrigerating to avoid condensation.
4. Make Ahead: These mini cheesecakes can be made a day in advance, making them perfect for parties.
5. Customize Flavors: Experiment with different fruit preserves or citrus curds to suit your taste.

Recipe Variations

• Fruit Swaps: Replace blueberry preserves with raspberry or strawberry for a different flavor profile.
• Nutty Crust: Add finely chopped nuts (like almonds or pecans) to the graham cracker crust for added texture.
• Chocolate Delight: Drizzle melted chocolate over the cooled cheesecakes for a decadent touch.
• Vegan Option: Use vegan cream cheese and substitute the egg with flaxseed meal mixed with water for a plant-based version.

Serving Suggestions

• Pair these mini cheesecakes with a cup of herbal tea or coffee for a delightful afternoon treat.
• Serve alongside a fresh fruit salad to enhance the fruity flavors of the cheesecake.
• These cheesecakes also pair well with a light dessert wine or champagne.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: These mini cheesecakes can be frozen for up to 2 months. Wrap each cheesecake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use low-fat cream cheese?

• Yes, low-fat cream cheese can be used, but the texture may differ slightly.

1. How do I know when the cheesecakes are done?

• The edges should be set while the center should still have a slight jiggle.

1. Can I make these mini cheesecakes gluten-free?

• Substitute the graham cracker crumbs with gluten-free options or crushed gluten-free cookies.

1. What can I use instead of sour cream?

• Greek yogurt can be a great substitute for sour cream.

1. How do I prevent cracks in my cheesecakes?

• Avoid overmixing and ensure even baking by placing the pan in the center of the oven.

1. Can I use store-bought lemon curd?

• Absolutely! Store-bought lemon curd is a convenient option and works perfectly.

1. What is the best way to remove the cheesecakes from the pan?

• Gently pull the paper liner away from the cheesecake; it should come out easily.

1. Can I use frozen blueberries?

• Yes, frozen blueberries can be used, but they may release more moisture.

1. How do I adjust the recipe for a larger cheesecake?

• To make a full-sized cheesecake, increase the ingredients by 2-3 times, depending on the size of the pan.

1. What’s the best way to garnish these cheesecakes?

• Fresh blueberries, lemon slices, or even a sprig of mint can add a beautiful touch.

Conclusion

Mini Blueberry Lemon Cheesecakes are not only a feast for the eyes but also a delightful treat for the taste buds. The combination of creamy cheesecake, tangy lemon, and sweet blueberries creates a harmonious balance that is sure to please everyone. Whether you’re hosting a party or just indulging in a sweet moment at home, these mini desserts are the perfect choice. With their vibrant colors and luscious flavors, they’ll undoubtedly become a favorite in your dessert repertoire!

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