Description
These Lemon Blueberry Mini Cheesecakes are a delightful dessert combining a buttery graham cracker crust with a creamy, tangy lemon cheesecake filling swirled with sweet blueberry pie filling. Perfectly portioned in cupcake liners, they are easy to serve and decorated with whipped cream, fresh blueberries, and mint for a fresh, elegant finish.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (vanilla wafer crumbs can also be used)
- 4 tablespoons salted butter, melted
- 3 tablespoons light brown sugar (granulated sugar can also be used)
Cheesecake Filling
- 1 ⅔ cups powdered sugar
- 1 tablespoon lemon zest
- 16 ounces cream cheese, room temperature
- ½ cup sour cream (or plain Greek yogurt)
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon vanilla extract
- 2 large eggs
Topping and Garnish
- 18 tablespoons blueberry pie filling (a little more than a cup)
- Whipped cream (for serving)
- Additional blueberry pie filling (optional garnish)
- Fresh blueberries (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Prepare Crusts: Preheat the oven to 325°F. Line two cupcake tins with 18 liners and set aside. In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix thoroughly until combined. Spoon 1 ½ tablespoons of the crust mixture into each liner, pressing firmly with the bottom of a measuring cup or glass to form an even crust. Bake for 9 to 12 minutes or until golden brown. Remove from oven and cool completely.
- Make Cheesecake Filling: In a large bowl or stand mixer, beat powdered sugar and lemon zest together for 2 minutes until fragrant. Add softened cream cheese and beat on low until light and fluffy, scraping the bowl as needed, about 2 to 3 minutes. Mix in sour cream, lemon juice, and vanilla extract until fully combined, scraping down the sides as necessary.
- Incorporate Eggs: Add eggs one at a time, mixing each just until combined to avoid over-beating.
- Assemble Mini Cheesecakes: Divide the cheesecake filling evenly among the prepared crusts, filling each about ¾ full. Top each with 1 tablespoon of blueberry pie filling. Use a knife or toothpick to gently swirl the blueberry filling into the cheesecake batter for a marbled effect.
- Bake: Bake the mini cheesecakes at 325°F for 15 to 20 minutes, or until the edges are set but the centers remain slightly jiggly. Check frequently after 15 minutes to prevent over-baking.
- Cool and Chill: Remove from oven and transfer to a cooling rack. Allow cheesecakes to cool to room temperature, then cover lightly with plastic wrap and refrigerate for at least 2 hours before serving.
- Serve: Garnish with whipped cream, fresh blueberries, additional blueberry pie filling if desired, and mint leaves. Enjoy these refreshing lemon blueberry mini cheesecakes!
Notes
- For a slight twist, substitute vanilla wafer crumbs for the graham cracker crumbs in the crust.
- Make sure cream cheese is at room temperature to achieve a smooth batter and avoid lumps.
- Be careful not to overbeat the eggs into the batter to prevent cracks during baking.
- Check the cheesecakes often in the last minutes of baking as ovens can vary, and overbaking will dry them out.
- These mini cheesecakes can be made a day ahead and stored in the refrigerator, allowing flavors to meld nicely.
- Use plain Greek yogurt as a healthier alternative to sour cream if desired.
