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Cheesecakes have long been a beloved dessert for many, thanks to their rich and creamy texture. However, the trend of mini cheesecakes has taken the dessert world by storm. Their smaller size makes them the perfect option for gatherings, allowing guests to sample a variety of flavors without overindulging. Mini cheesecakes can be effortlessly plated and served, making them an excellent choice for potlucks, birthday parties, and holiday celebrations.

Mini Blueberry Lemon Baked Cheesecakes

Indulge in the delightful taste of mini blueberry lemon baked cheesecakes, where creamy cheesecake meets the zesty freshness of lemons and the sweetness of blueberries. These bite-sized treats are perfect for any occasion, offering an elegant presentation without the guilt of overindulgence. The graham cracker crust provides a satisfying crunch, while the smooth, rich filling and luscious blueberry topping create a harmonious balance of flavors. Perfect for gatherings or a personal treat, these mini cheesecakes will impress and satisfy dessert lovers.
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup fresh blueberries (plus extra for garnish)

For the blueberry topping:

1 cup fresh blueberries

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/4 cup water

Instructions
 

Preheat the oven to 325°F (163°C). Prepare a muffin tin by placing cupcake liners in each cavity.

    Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1/2 cup sugar, mixing until well combined. Add the vanilla extract, eggs, lemon zest, and lemon juice; mix until smooth and creamy.

        Fold in the blueberries gently into the cheesecake mixture.

          Fill the crusts: Pour the cheesecake mixture over the graham cracker crust, filling each cup about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the center is set and slightly jiggles.

              Cool the cheesecakes in the tin for 10 minutes before transferring to a wire rack to cool completely. Refrigerate for at least 2 hours to set.

                Prepare the blueberry topping: In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently until the mixture starts to thicken and bubble, about 5-7 minutes. Remove from heat and let it cool.

                  Assemble: Once the cheesecakes are chilled, remove them from the cupcake liners and place them on a serving platter. Top each mini cheesecake with a spoonful of the blueberry topping.

                    Serve and enjoy! Garnish with additional fresh blueberries and a sprinkle of lemon zest if desired.

                      Prep Time: 30 minutes | Total Time: 3 hours (including chilling time) | Servings: 12