Juicy Mini Lemon Blueberry Cheesecakes – 6 Bright Creamy Layers
Juicy Mini Lemon Blueberry Cheesecakes feature a buttery graham cracker crust, creamy lemon cheesecake filling, and bursts of fresh blueberries in individual portions.
Ingredients
1 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter melted
16 ounces cream cheese softened
1 half cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions
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Preheat oven to 325 degrees Fahrenheit and line muffin tin with liners.
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Mix graham crumbs, sugar, and melted butter. Press into liners.
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Bake crusts 5 minutes and cool slightly.
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing gently.
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Stir in lemon juice, zest, and vanilla.
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Divide batter among liners and press blueberries into tops.
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Bake 18 to 22 minutes until centers are set but slightly jiggly.
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Cool gradually and refrigerate at least 3 hours before serving.
Notes
Avoid overmixing to prevent cracks. Chill overnight for best texture.