Mini Lemon Blueberry Cheesecakes Recipe

A simple graham cracker crust, a smooth and creamy lemon cheesecake filling, and a blueberry swirl top off these mini lemon blueberry cheesecakes.

[{"selector":"#anim-b1f08be6-3d5b-4f4e-9725-98a914fb09e6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-1.0658141036401503e-14%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-438c12f0-8903-4752-9d93-74aa8641c5aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-d4777ab9-7168-49a2-89a6-9638e2f2fbd2","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Easy Blueberry Muffins Recipe

INGREDIENTS

[{"selector":"#anim-1be8bc5e-634a-4962-a3f2-4725acfbb59f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8e048091-b041-4303-9d5f-336d4f94ed97","keyframes":{"transform":["translate3d(112.42423%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9744e8dd-73d5-4054-b513-2a88c8f8cf4d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6f9b1124-bf6b-4752-95af-dd44ae993f3c","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] [{"selector":"#anim-370e5094-c38a-499d-b146-fcd8d5f9041c","keyframes":{"transform":["translate3d(-104.78723%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e295c3c6-bf28-4ce9-aebf-737cf820e9d5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3cc45f71-1fb9-4437-b0e9-b457e14bb3c5","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] SERVINGS: 14 MINI CHEESECAKES FOR THE BLUEBERRY SWIRL: – 1 cup (140 grams) fresh blueberrie – 1 tablespoon (13 grams) granulated sugar – 1 teaspoon fresh lemon juice – 1 teaspoon cornstarch – 2 teaspoons water FOR THE GRAHAM CRACKER CRUST: – 1 cup (120 grams) graham cracker crumbs (about 8 full-sheets) – 3 tablespoons (40 grams) granulated sugar – 3 and 1/2 tablespoons (50 grams) butter, melted FOR THE LEMON CHEESECAKE FILLING: – 16 ounces cream cheese softened to room temperature – 1/2 cup (100 grams) granulated sugar – 1/4 cup (60 ml) fresh lemon juice – Zest of 1 lemon – 1 teaspoon pure vanilla extract – 2 large egg Easy Blueberry Muffins Recipe

INSTRUCTIONS

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Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook the berries until they soften and release juices, mashing them.

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Stir the water and cornstarch and add to the saucepan when it bubbles. Mash and stir the berries for another 1-2 minutes to thicken.

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Remove thickened mixture from heat. Over a heat-safe bowl, strain the blueberry mixture through a fine-mesh strainer. Cool blueberry sauce and discard strainer solids.

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Preheat oven to 325°F. Save 14 cupcake liners for two 12- or 24-count muffin pans. Stir graham cracker crumbs, sugar, and melted butter in a bowl.

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Press the mixture firmly into the 14 muffin pan cavities. Remove from 325°F oven after 5 minutes and cool. Keep oven at 325°F.

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Mix cream cheese and sugar in a stand mixer with the paddle attachment or large electric mixer bowl until smooth. Mix lemon juice, zest, and vanilla extract by scraping bowl sides. After adding each egg, mix slowly until combined.

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Fill 14 muffin cups evenly with cheesecake. Put 1 teaspoon of blueberry swirl mixture on each cheesecake and swirl with a toothpick or knife. Bake cheesecakes in batches at 325°F for 17–20 minutes in two muffin pans until set.

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Remove from oven and let cool 1 hour at room temp. Remove the cheesecakes from the muffin pan, place them in an airtight container, and refrigerate for 3–4 hours or overnight. Serve and enjoy chilled cheesecakes!

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Mini Lemon Blueberry Cheesecakes Recipe

A simple graham cracker crust, a smooth and creamy lemon cheesecake filling, and a blueberry swirl top off these mini lemon blueberry cheesecakes.

INGREDIENTS

INSTRUCTIONS

Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook the berries until they soften and release juices, mashing them.

Stir the water and cornstarch and add to the saucepan when it bubbles. Mash and stir the berries for another 1-2 minutes to thicken.

Remove thickened mixture from heat. Over a heat-safe bowl, strain the blueberry mixture through a fine-mesh strainer. Cool blueberry sauce and discard strainer solids.

Preheat oven to 325°F. Save 14 cupcake liners for two 12- or 24-count muffin pans. Stir graham cracker crumbs, sugar, and melted butter in a bowl.

Press the mixture firmly into the 14 muffin pan cavities. Remove from 325°F oven after 5 minutes and cool. Keep oven at 325°F.

Mix cream cheese and sugar in a stand mixer with the paddle attachment or large electric mixer bowl until smooth. Mix lemon juice, zest, and vanilla extract by scraping bowl sides. After adding each egg, mix slowly until combined.

Fill 14 muffin cups evenly with cheesecake. Put 1 teaspoon of blueberry swirl mixture on each cheesecake and swirl with a toothpick or knife. Bake cheesecakes in batches at 325°F for 17–20 minutes in two muffin pans until set.

Remove from oven and let cool 1 hour at room temp. Remove the cheesecakes from the muffin pan, place them in an airtight container, and refrigerate for 3–4 hours or overnight. Serve and enjoy chilled cheesecakes!

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