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Juicy Mini Lemon Blueberry Cheesecakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful and refreshing dessert perfect for any occasion. Featuring a crisp digestive biscuit crust, a creamy lemon-infused cheesecake filling, and topped with a luscious homemade blueberry compote, these individual cheesecakes offer a perfect balance of tangy citrus and sweet berries to indulge your senses.

Ingredients

Scale

Crust

  • 200 grams (about 7 oz) digestive biscuits or graham crackers, crushed
  • 100 grams (about 3.5 oz) unsalted butter, melted

Cheesecake Filling

  • 400 grams (about 14 oz) cream cheese, softened
  • 100 grams (about 1/2 cup) granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Blueberry Compote

  • 200 grams (about 7 oz) fresh blueberries
  • 50 grams (about 1/4 cup) powdered sugar

Garnish

  • Additional lemon zest

Instructions

  1. Prepare the crust: In a mixing bowl, combine the crushed digestive biscuits or graham crackers with the melted butter. Mix until the crumbs are well coated. Divide the mixture evenly among small clear cups, pressing down firmly to form a crust at the bottom of each cup.
  2. Preheat the oven: Preheat your oven to 160°C (320°F) to prepare for baking the cheesecake cups.
  3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
  4. Fill the cups: Pour the cheesecake filling over the prepared crust in each cup, filling them about 3/4 full to allow room for rising during baking.
  5. Bake: Place the cups in the preheated oven and bake for about 20-25 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let them cool to room temperature.
  6. Prepare the blueberry compote: In a small saucepan over medium heat, combine the fresh blueberries and powdered sugar. Cook for about 5-7 minutes, stirring gently, until the blueberries start to break down and form a sauce. Remove from heat and let it cool.
  7. Assemble the cheesecakes: Once the cheesecakes have cooled, top each one with a generous spoonful of the blueberry compote to add sweetness and vibrant color.
  8. Garnish: Sprinkle additional lemon zest on top of each cheesecake for a fresh and zesty touch.
  9. Chill: Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to set properly and enhance their flavors.
  10. Serve: Enjoy these delightful mini lemon blueberry cheesecakes chilled. They are perfect as a refreshing, individual dessert at any gathering.

Notes

  • Use room temperature cream cheese for a smooth cheesecake filling.
  • Press the crust firmly to avoid it falling apart when serving.
  • Do not overbake; the center should be slightly jiggly to ensure a creamy texture.
  • Blueberry compote can be made ahead and stored in the refrigerator for up to 3 days.
  • For a gluten-free option, substitute gluten-free biscuits for the crust.
  • These cheesecakes are best served chilled to maintain their structure and flavor.

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Find it online: https://kellyedylene.com/juicy-mini-lemon-blueberry-cheesecakes-recipe/