Description
Juicy Mini Lemon Blueberry Cheesecakes are a delightful dessert combining tangy lemon and sweet blueberries.
Ingredients
Scale
- 200 grams (about 7 oz) of digestive biscuits or graham crackers, crushed
- 100 grams (about 3.5 oz) of unsalted butter, melted
- 400 grams (about 14 oz) of cream cheese, softened
- 100 grams (about 1/2 cup) of granulated sugar
- 2 large eggs
- 2 tablespoons of fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon of vanilla extract
- 200 grams (about 7 oz) of fresh blueberries
- 50 grams (about 1/4 cup) of powdered sugar (for blueberry compote)
- Additional lemon zest for garnish
Instructions
- 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.
- Preheat the oven: Preheat your oven to 160°C (320°F).
- 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.
- Fill the cups: Pour the cheesecake filling over the prepared crust in each cup, filling them about 3/4 full.
- 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.
- 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.
- Assemble the cheesecakes: Once the cheesecakes have cooled, top each one with a generous spoonful of the blueberry compote.
- Garnish: Sprinkle additional lemon zest on top for a fresh touch.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to set properly.
- Serve: Enjoy these delightful mini lemon blueberry cheesecakes chilled, perfect for a refreshing dessert.
Notes
- For a smoother filling, ensure the cream cheese is at room temperature before mixing.
- Feel free to adjust the sweetness of the blueberry compote by adding more or less powdered sugar based on your preference.
- These cheesecakes can be made a day in advance, making them a great option for gatherings or special occasions.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini cheesecake, lemon blueberry cheesecake, dessert recipe