Description
Indulge in the refreshing delight of Juicy Mini Lemon Blueberry Cheesecakes, a perfect treat for summer gatherings and celebrations. These individual cheesecakes feature a zesty lemon flavor complemented by sweet blueberries, creating an irresistible dessert that’s light yet satisfying. Ideal for busy hosts, these no-bake treats can be prepared ahead of time and chilled until serving. With their charming presentation and delicious taste, they will surely impress your guests at any occasion, from backyard barbecues to elegant brunches.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 tablespoon white sugar
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 cup crushed graham crackers
- 3 tablespoons white sugar
- 3 1/2 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup white sugar
- 1/4 cup freshly squeezed lemon juice
- Zest from 1 lemon
- 2 large eggs at room temperature
Instructions
- Prepare the blueberry topping by cooking fresh blueberries with sugar, lemon juice, cornflour, and water until thickened. Cool before using.
- For the crust, mix crushed graham crackers with white sugar and melted butter, then press into a muffin tin or springform pan.
- Beat softened cream cheese until smooth; gradually add sugar, then mix in lemon juice, zest, and eggs until just combined.
- Pour the cheesecake filling over the crusts and bake at 350°F (175°C) for about 22 minutes until set but slightly jiggly.
- Cool before refrigerating for at least two hours; top with blueberry sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (90g)
- Calories: 250
- Sugar: 19g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg