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Mini Lemon Blueberry Cheesecakes Recipe

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4.1 from 3 reviews

These Mini Lemon Blueberry Cheesecakes are a delightful individual dessert featuring a crunchy Nilla wafer crust, creamy lemon-infused cheesecake filling, and a swirl of sweet blueberry pie topping. Perfectly portioned in muffin tins, they combine tart citrus flavors with sweet berries, making a refreshing and elegant treat that’s ideal for gatherings or simple indulgence.

Ingredients

Crust

  • 4 cups Nilla Wafers
  • 2 Tablespoons honey
  • ¼ cup salted butter (melted)

Cheesecake Filling

  • 1⅔ cups powdered sugar
  • 1 Tablespoon lemon zest
  • 2 (8-ounce) packages cream cheese (softened)
  • ½ cup sour cream
  • 2 Tablespoons fresh lemon juice
  • 2 large eggs

Topping

  • 1¼ cups blueberry pie filling
  • Sweetened whipped cream (optional)
  • Additional blueberry pie filling or fresh blueberries (optional)
  • Mint sprigs (optional)

Instructions

  1. Prepare Oven and Liners: Preheat your oven to 325°F and line 18 wells in two muffin pans with aluminum foil cupcake liners to ensure easy removal and even baking.
  2. Make the Crust: In a food processor, crumble the Nilla Wafers into fine crumbs. Add honey and melted butter, and pulse until the mixture resembles wet sand, indicating proper moisture and texture for forming the crust.
  3. Form Crusts: Use a 1½ tablespoon cookie scoop to portion the crust mixture into each muffin well. Press firmly on the bottom to create an even crust layer.
  4. Bake Crusts: Bake the crusts in the preheated oven for 8–10 minutes until they begin to turn golden brown. Avoid overbaking to prevent excessive hardness.
  5. Cool Crusts: Remove crusts from the oven and allow them to cool completely while preparing the cheesecake filling to prevent melting or sogginess.
  6. Mix Powdered Sugar and Lemon Zest: Using a mixer, beat the powdered sugar and lemon zest on low speed for 1-2 minutes until fragrant, ensuring lemon flavor is evenly infused.
  7. Add Cream Cheese: Incorporate the softened cream cheese and beat until smooth and creamy, about 2-3 minutes, creating a rich and fluffy base.
  8. Combine Sour Cream and Lemon Juice: Mix in sour cream and fresh lemon juice thoroughly to add tang and moisture to the filling.
  9. Incorporate Eggs: Slowly beat in the eggs just until combined to maintain a creamy texture and avoid overmixing which could cause cracks.
  10. Fill and Top Cheesecakes: Fill each crust-lined well about ¾ full with the cheesecake batter. Spoon a tablespoon of blueberry pie filling on top and swirl gently using a toothpick or butter knife for a marbled effect.
  11. Bake Cheesecakes: Bake for 17–20 minutes until the tops are set but slightly jiggly in the center. Remove promptly to avoid cracking from overbaking.
  12. Cool and Chill: Let cheesecakes cool to room temperature before covering with plastic wrap and refrigerating for 4-6 hours to fully set and develop flavors.
  13. Serve: Remove plastic wrap and foil liners before serving. Garnish with optional whipped cream, additional blueberry filling or fresh blueberries, and mint sprigs for freshness and visual appeal.

Notes

  • Do not overbake the crust or cheesecakes to maintain ideal texture and prevent dryness or cracking.
  • Ensure cream cheese is softened for smooth mixing and creamy texture.
  • You can substitute blueberry pie filling with fresh blueberries if preferred, although the filling provides a more cohesive topping.
  • Allow the cheesecakes to chill fully for best flavor and firmness.
  • Use foil cupcake liners to facilitate removal and maintain shape during baking and serving.

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