these Mini Lemon Blueberry Cheesecakes feature an clean home made graham cracker crust, easy and creamy lemon cheesecake filling, and a easy blueberry swirl!
path Dessert
delicacies American
keyword mini lemon blueberry cheesecakes
Prep Time forty minutes
cook Time 20 mins
general Time 1 hour
Yields 14 mini cheesecakes
ingredients
For the blueberry swirl:
1 cup (a hundred and forty grams) sparkling blueberries
1 tablespoon (13 grams) granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
2 teaspoons water
For the graham cracker crust:
1 cup (a hundred and twenty grams) graham cracker crumbs (approximately eight full-sheets)
3 tablespoons (40 grams) granulated sugar
three and 1/2 tablespoons (50 grams) butter, melted
For the lemon cheesecake filling:
sixteen oz cream cheese softened to room temperature
half cup (a hundred grams) granulated sugar
1/4 cup (60 ml) clean lemon juice
Zest of one lemon
1 teaspoon pure vanilla extract
2 massive eggs room temperature
commands
To make the blueberry swirl:
combine the blueberries, sugar, and lemon juice in a saucepan over medium warmth. prepare dinner till the berries start to melt and launch their juices, mashing the berries as it chefs. once the combination starts to bubble, whisk collectively the water and cornstarch then add it to the saucepan. allow to cook for some other 1-2 mins, continuing to mash the berries and stirring, till the aggregate has thickened.
as soon as the aggregate has thickened, do away with from the warmth. vicinity a nice-mesh strainer over a warmness-safe bowl, and punctiliously pressure the blueberry combination thru it. Discard any solids from the strainer and set apart the blueberry sauce to cool.
To make the graham cracker crust:
Preheat oven to 325°F. Line popular 12-count number muffin pans (or one wellknown 24-remember muffin pan) with 14 cupcake liners and set aside.
combine the graham cracker crumbs, sugar, and melted butter in a blending bowl and stir until well mixed. frivolously distribute the combination among all 14 cavities of the muffin pans, making sure to press every one down firmly into a good layer. Bake at 325°F for five mins, do away with from the oven and set apart to chill. keep oven temperature at 325°F.
To make the lemon cheesecake filling:
inside the bowl of a stand mixer equipped with the paddle attachment, or in a big mixing bowl using an electric powered mixer, beat the cream cheese and sugar until easy. upload the lemon juice, lemon zest, and vanilla extract and mix till completely blended, scraping down the perimeters of the bowl as wanted. Then, upload in the eggs one at a time and blend on low pace until just blended.
flippantly distribute the cheesecake filling between all 14 cavities of the muffin pans. Then, lightly distribute the blueberry swirl combination on top (about 1 teaspoon or so in line with cheesecake) and swirl with a toothpick or knife. Bake at 325°F for 17-20 mins or till the tops of the cheesecakes are set (bake in separate batches if the usage of two muffin pans).
put off from the oven and allow to cool at room temperature for at least 1 hour. as soon as cooled, cast off the cheesecakes from the muffin pan, region them in an hermetic box, and transfer to the fridge to sit back for at the least 3-four hours or overnight. once the cheesecakes are chilled, serve and experience!
Recipe Notes
keep mini cheesecakes in an airtight container in the fridge for 3-4 days.
Freezing commands: Mini cheesecakes will freeze nicely for up to a few months. keep in a freezer bag or field, thaw in a single day within the refrigerator. upload the whipped cream (if using) as soon as the cheesecakes have thawed.
