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Cheesecake is one of the most beloved desserts around the world, celebrated for its rich, creamy texture and versatile flavor profiles. Among the many variations, Mini Blueberry Lemon Baked Cheesecakes stand out, thanks to their delightful combination of tart lemon zest and sweet blueberries. These mini treats are not only delicious but also visually appealing, making them an ideal dessert for gatherings, celebrations, or an indulgent night in. Their bite-sized nature allows you to enjoy the luxurious taste of cheesecake without the guilt of a large slice.

Mini Blueberry Lemon Baked Cheesecakes

Discover the delightful world of Mini Blueberry Lemon Baked Cheesecakes, perfect for any occasion! These bite-sized treats combine rich, creamy cheesecake filling with tangy lemon zest and sweet blueberries. This easy recipe guides you through creating a crunchy graham cracker crust, a smooth filling, and a luscious blueberry topping. Ideal for gatherings or a cozy night in, these mini cheesecakes promise to impress with their vibrant flavors and beautiful presentation. Enjoy a guilt-free indulgence that’s fun to make and even better to share!
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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 to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

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: Set your oven to 325°F (163°C). Line a muffin tin with cupcake liners, ensuring each cavity is well-covered.

    Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs and sugar. Drizzle the melted butter over the mixture and stir well until the crumbs are fully coated and resemble wet sand. Press approximately 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to create an even crust.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add 1/2 cup of granulated sugar, mixing until well combined and fluffy. Add the vanilla extract, eggs, lemon zest, and lemon juice, blending until everything is well incorporated and the mixture is creamy.

        Fold in Blueberries: Gently fold in 1 cup of fresh blueberries into the cheesecake mixture, being careful not to crush them.

          Fill the Crusts: Spoon the cheesecake mixture over the prepared graham cracker crusts until each cup is about 3/4 full.

            Bake: Carefully place the muffin tin in the preheated oven and bake for 18-20 minutes. The cheesecakes are done when the centers are set but still slightly wiggle when gently shaken.

              Cool Down: Allow the cheesecakes to cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours to allow them to set properly.

                Prepare the Blueberry Topping: In a medium saucepan, combine the 1 cup of fresh blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently until the mixture begins to thicken and bubbles gently, about 5-7 minutes. Remove from heat and let it cool to room temperature.

                  Assemble the Cheesecakes: Once the mini cheesecakes are fully chilled, gently remove them from the cupcake liners and place them onto a serving platter. Each cheesecake should be topped with a generous spoonful of the blueberry topping.

                    Serve and Enjoy: Garnish with extra fresh blueberries and a light sprinkle of lemon zest for added flair. Serve chilled and savor the delightful burst of flavors!

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