Description
These delightful mini blueberry lemon cheesecakes combine creamy, tangy flavors with a sweet blueberry swirl, all atop a buttery graham cracker crust. Perfect for any occasion, these treats are sure to impress your family and friends!
Ingredients
Scale
- 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
- Preheat the oven to 325°F (165°C). Line a mini cheesecake pan with paper liners.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of each liner.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add the egg and beat until just combined.
- Fold in sour cream until incorporated.
- Pour the cream cheese mixture over the graham cracker crusts, filling each liner halfway.
- Add a teaspoon of blueberry preserves into each cheesecake and swirl it lightly with a toothpick.
- Spoon a small amount of lemon curd on top of each cheesecake.
- Bake for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
- Allow to cool completely, then refrigerate for at least 2 hours before serving.
- Garnish with fresh blueberries and a slice of lemon before serving.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Adjust the amount of blueberry preserves and lemon curd to taste.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0 g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg