Lemon and blueberry is definitely one of those matches made in food heaven! And they work magically together in these cute little cheesecake cups. The blueberries offer a sweet and tart flavour, while the lemon juice and zest keep it fresh and tangy--there couldn't be a better combo than what's in these lemon blueberry mini cheesecakes.
If you're looking for the perfect summer treat for your guests during BBQ season or any event, these individual desserts will not disappoint. These mini lemon and blueberry cheesecakes are super easy to whip together, so you won't be spending much time in the kitchen this summer. Plus, blueberry and lemon flavours together are so refreshing for the season!
The great thing about these cheesecakes is that they're mini, individual-sized, which means serving is a breeze with minimal dishes and clean-up. You can eat this dessert exactly how you'd eat a cupcake, which means no extra serving plates and utensils! They are the perfect little cheesecake bites.
Add the blueberries, sugar, vanilla extract, and lemon juice to a medium saucepan. Whisk together the water and corn starch until smooth and add this mixture to the same saucepan. Mix until everything is combined.
Place over medium heat and allow it to reach a gentle simmer. Reduce heat to low and continue cooking for 2-3 minutes, stirring occasionally. Now use a fork or potato masher to gently break up some of the blueberries, cooking for another minute or 2. Remove from heat and allow to cool until ready to use.
Preheat the oven to 350°F and line a muffin pan with cupcake liners.
Mix the graham cracker crumbs with the sugar. Then, add the melted butter and mix well until the mixture resembles coarse wet sand.
Next, spoon about 1 1/2 tbsp of the graham cracker mixture into each muffin cup. Gently press down the mixture with fingertips or back of a spoon. Once done, place in the preheated oven for 8 minutes, remove, and allow to cool. Reduce oven temperature to 325F. Begin working on the cheesecake filling.
Beat cream cheese and sugar together until smooth and creamy, about 5 minutes. Add vanilla, lemon juice, and lemon zest and beat for another minute.
Add eggs, one at a time, and beat until just combined. Fold in sour cream gently. Do not overmix.
Fill each muffin cup with 3 tbsp of cream cheese filling.
Spoon 1 1/2 tsp of the cooled blueberry topping over each filled mini cheesecake and swirl with a toothpick.
Bake at 325°F for 18-20 minutes, until centers are still slightly jiggly. Remove from oven, let cool for 30 minutes at room temperature. Transfer to fridge and cool for at least 3 hours. Serve as is or with a dollop of whipped cream.
If you need more help, here is a post giving you tips to make your cheesecakes come out perfectly.
These Lemon Blueberry Mini Cheesecakes can be stored in the fridge for up to 4 days, in an airtight container.
They can also be stored in the freezer for up to 3 months in an airtight container or freezer bag. Thaw them in the fridge, overnight, when ready to use.
The edges should be set and the centers should still be jiggly. This is the perfect time to remove the mini cheesecakes from the oven and allow the middle to set outside of the oven.
Be sure that the ingredients you are using are all at room temperature and beat them together over medium speed. Do not overmix.
These mini cheesecakes will last 4-5 days in the fridge in a tightly sealed container.
For more delicious blueberry desserts try these Soft and Moist Blueberry Muffins.
Smooth and creamy bite-sized lemon cheesecakes with a sweet blueberry swirl. Lemon and blueberry complement each other in this favourite Summer dessert.
Add blueberries, granulated sugar, vanilla extract, and lemon juice to a medium sauce pan. Whisk together water and corn starch until smooth, then add to sauce pan. Mix until combined.
Place sauce pan over medium heat and allow to come to a gentle simmer. Reduce heat to medium low and stir occasionally for 2-3 minutes.
Begin squishing down most of the blueberries with a potato masher or with a similar utensil, cooking and stirring for another minute or two. Remove from heat and set aside to cool until ready to use.
Preheat oven to 350°F. Prepare your pan by lining 14 muffin cups with foil or paper liners.
Combine graham cracker crumbs and granulated sugar. Add melted butter and mix until mixture resembles wet sand.
Place 1½ tbsp of graham cracker crumb mixture to each of the prepared muffin cups. Press mixture down gently to completely and evenly cover the bottom of the muffin cup, but do not press down too hard.
Bake these prepared muffin cups for 8 minutes in preheated oven. Once 8 minutes is over, take muffin pans out of oven and allow to cool. Reduce the oven temperature to 325°F.
Combine cream cheese and sugar in large bowl and beat with hand mixer or stand mixer over medium speed for 5 minutes, until smooth and creamy.
Add vanilla extract, lemon juice, and lemon zest, and beat for another minute until well combined.
Add eggs, one a time, beating after each addition until JUST combined. Do not over mix.
Gently fold in sour cream until fully combined. Again, do not overmix.
Spoon about 3 tbsp of the cheesecake batter into each of the muffin cups.
Spoon 1½ tsp of the blueberry topping over each of the filled muffin cups. Use a toothpick to swirl the topping around to create a design.
Place the pan(s) in the oven and bake for 18-20 minutes. The cheesecakes are ready to come out when the center of the mini cheesecakes are not completely set, so they should be slightly jiggly in the middle.
Remove from oven and let cool at room temperature for 30 minutes. Transfer to fridge and let cool for at least 3 hours.
Serve mini cheesecakes as is, or with a dollop of whipped cream. Enjoy!