Bright, tangy, and beautifully presented, these Mini Lemon Cheesecakes with Blueberry Topping are the perfect bite-sized desserts for any occasion. With a creamy lemon filling, a buttery graham cracker crust, and a fresh blueberry topping, these cheesecakes are both refreshing and indulgent. Their small size makes them ideal for parties, gatherings, or just a sweet treat at home. Let’s get started on these delightful mini cheesecakes!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping:
- Whipped cream
- Fresh blueberries
- Toasted coconut flakes (optional)
- Maraschino cherries (optional)
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner, pressing down firmly to form the crust.
- Bake the crusts for 5-7 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
Make the Lemon Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the cheesecake filling evenly over the cooled crusts, filling each muffin liner about 3/4 full.
Bake the Mini Cheesecakes
- Bake the cheesecakes for 18-20 minutes, or until the centers are set and the edges are slightly puffed.
- Once baked, turn off the oven and leave the oven door slightly open, allowing the cheesecakes to cool slowly for about 30 minutes. This helps prevent cracking.
- After 30 minutes, remove the cheesecakes from the oven and let them cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled.
Garnish and Serve
- Once the mini cheesecakes are chilled, remove them from the muffin tin and peel off the liners.
- Top each cheesecake with a dollop of whipped cream, a fresh blueberry, and toasted coconut flakes if desired. Add a maraschino cherry on top for an extra pop of color.
- Serve these delightful mini lemon cheesecakes and enjoy the burst of citrus flavor paired with the sweetness of the blueberry topping!
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon juice to the filling.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- To make slicing easier, let the cheesecakes sit at room temperature for a few minutes before serving.
FAQs
Can I use a different type of crust? Yes, a shortbread or vanilla wafer crust would also work well with these mini cheesecakes.
What if I don’t have a muffin tin? You can use a mini cheesecake pan or even small ramekins to make individual servings.
Can I freeze these cheesecakes? Yes, these mini cheesecakes freeze well. Just be sure to wrap them tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Text Me if You Have Any Problems
If you need help or have questions while making your Mini Lemon Cheesecakes with Blueberry Topping, don’t hesitate to reach out! I’m here to assist you in creating the perfect dessert.
For more delightful dessert ideas, explore our other mini cheesecake recipes. You might also enjoy this external article on creative cheesecake variations!