Description
Creamy Mini Lemon Cheesecakes with a buttery graham crust and fresh blueberry topping. Perfect individual spring dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon cornflour
- 1 tablespoon water
Instructions
- Preheat oven to 325°F and line muffin tin with liners.
- Mix graham crumbs, sugar, and melted butter. Press into liners.
- Beat cream cheese until smooth, add sugar and mix.
- Add eggs one at a time and mix gently.
- Stir in lemon juice, zest, and vanilla.
- Fill liners and bake 22–25 minutes.
- Cool gradually in oven with door cracked.
- Cook blueberries with sugar, cornflour, and water until thick.
- Chill cheesecakes 2 hours, top with blueberry sauce before serving.
Notes
- Use room temperature ingredients.
- Do not overmix after adding eggs.
- Cool slowly to prevent cracks.
- Chill overnight for best flavor.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg