Description
Lemon-Blueberry Mini Cheesecake Cupcakes are a delightful and refreshing treat, featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling studded with fresh blueberries, and topped with a sweet homemade blueberry compote. Perfect for parties or a light dessert, these bite-sized cheesecakes combine tangy and sweet flavors in every bite.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened (2 packages)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
For the Blueberry Topping:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture is evenly combined and crumbly.
- Press into Muffin Tin: Spoon about 1 tablespoon of crust mixture into each cupcake liner. Press down firmly to form an even, compact base layer for each mini cheesecake.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy with no lumps.
- Add Sugar and Flavorings: Mix in the granulated sugar, eggs, vanilla extract, lemon juice, and lemon zest. Beat the mixture well until fully combined and silky smooth.
- Fold in Blueberries: Gently fold the fresh blueberries into the cheesecake batter, taking care not to break them.
- Fill Cupcake Liners: Pour the cheesecake filling over the prepared crusts, filling each liner about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the cheesecake centers are set but still slightly jiggly. Remove and let cool in the pan for 10 minutes.
- Cook Blueberries: In a small saucepan, combine fresh blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture boils and thickens, about 5-7 minutes.
- Cool Blueberry Topping: Remove the blueberry topping from heat and allow it to cool to room temperature.
- Chill Cheesecakes: After cooling completely on a wire rack, refrigerate the mini cheesecakes for at least 2 hours to allow them to fully set and chill.
- Top with Blueberries: Just before serving, spoon the cooled blueberry topping over each mini cheesecake for a flavorful finish.
- Enjoy: Serve chilled and savor the fresh, vibrant flavors of lemon and blueberry in these delightful mini cheesecakes.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake the cheesecakes; they should be slightly jiggly in the center when done.
- Fresh blueberries are essential for best flavor and texture in both filling and topping.
- Chilling the cheesecakes thoroughly improves texture and flavor development.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
