Lemon Blueberry Mini Cheesecakes
Delightful mini cheesecakes with a smooth filling, perfect for any occasion, blending creamy and fruity flavors.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Base for crust
- 4 tablespoons salted butter, melted Adds richness
- 3 tablespoons light brown sugar Provides sweetness
Filling
- 1.67 cups powdered sugar For smooth texture
- 1 tablespoon lemon zest Adds bright flavor
- 16 ounces cream cheese, room temperature Creates smooth filling
- 0.5 cups sour cream or plain Greek yogurt Adds creaminess
- 2 tablespoons lemon juice For acidity
- 0.5 teaspoon vanilla extract For depth of flavor
- 2 large eggs Binds ingredients
Topping
- 18 tablespoons blueberry pie filling Sweet topping
- Whipped cream Optional; for serving
- Blueberries Optional; for garnish
- Mint Optional; for garnish
Instructions
Preparation
- Preheat your oven.
- Line the muffin tin with muffin liners.
- Mix the graham cracker crumbs, melted butter, and light brown sugar in a bowl.
- Spoon the graham cracker mixture into muffin liners and press down firmly.
- Bake the crust for about 5 to 7 minutes until lightly golden.
Making the Filling
- Mix together cream cheese and powdered sugar until smooth.
- Add lemon zest, sour cream (or Greek yogurt), lemon juice, and vanilla extract, mixing until incorporated.
- Beat in eggs one at a time, mixing gently.
- Fill each muffin cup with the cheesecake filling.
Baking
- Bake mini cheesecakes for about 18 to 20 minutes until edges are firm.
- Let them cool to room temperature, then refrigerate to chill.
Serving
- Top each mini cheesecake with blueberry pie filling and optional toppings.
- Serve chilled, with additional garnishes if desired.
Notes
Allow cream cheese to reach room temperature for easier mixing. For the best flavor, chill the cheesecakes for several hours before serving.