Description
Luscious mini lemon blueberry cheesecakes dance with tangy brightness and sweet berry notes. Small yet spectacular desserts promise pure indulgence that melts in your mouth, delivering classic comfort with elegant simplicity.
Ingredients
Scale
Blueberry Ingredients:
- 1 cup (140 grams) fresh blueberries
- 1 tablespoon (13 grams) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
Cheesecake Base Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 3 tablespoons (40 grams) granulated sugar
- 3 1/2 tablespoons (50 grams) butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (60 milliliters) fresh lemon juice
Flavoring and Binding Ingredients:
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
Instructions
- Craft the blueberry compote by simmering blueberries, sugar, and lemon juice over medium heat until berries break down. Whisk cornstarch with water, then incorporate into the mixture. Cook for 2 minutes until thickened, strain through a fine-mesh sieve, and allow to cool completely.
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press the mixture into lined muffin tins. Bake at 325°F for 5 minutes, then remove and let cool.
- Create the cheesecake filling by whipping cream cheese and sugar until smooth. Incorporate lemon juice, zest, and vanilla extract. Gently fold in eggs one at a time, mixing minimally to maintain a creamy texture.
- Fill each muffin tin with cheesecake mixture, leaving a small space at the top. Dollop blueberry compote on each mini cheesecake and use a toothpick to create elegant swirl patterns.
- Bake at 325°F for 18-20 minutes until centers are barely set but not cracked. Remove from oven and allow to cool at room temperature for 1 hour.
- Refrigerate in an airtight container for minimum 4 hours or overnight to ensure proper setting and enhanced flavor development. Serve chilled for optimal texture and taste.
Notes
- Prep blueberry swirl sauce in advance to ensure it’s completely cooled before adding to cheesecake batter, preventing uneven baking.
- Use room temperature cream cheese and eggs for smoother, lump-free cheesecake filling that blends perfectly.
- Gently fold blueberry swirl with a toothpick to create elegant marble patterns without overmixing the batter.
- Store mini cheesecakes in an airtight container for up to 5 days, keeping them fresh and maintaining their delicate texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg