Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners or silicone muffin cups. If you don't have liners, you can lightly grease the muffin tin cups.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. This mixture should resemble wet sand.1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons unsalted butter
- Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each prepared muffin cup. Use the back of a spoon or a small tamper to press the crumbs down firmly to create an even crust layer.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.16 ounces cream cheese
- Gradually add the ⅔ cup granulated sugar to the cream cheese and continue beating until well combined and no lumps remain. Beat in the eggs, one at a time, mixing well after each addition until just incorporated. Be careful not to overmix once the eggs are added, as this can lead to cracks in the cheesecakes.⅔ cup granulated sugar, 2 large eggs
- Stir in the vanilla extract, fresh lemon juice, and lemon zest until they are evenly distributed throughout the cream cheese mixture. The batter will be smooth and fragrant.1 teaspoon vanilla extract, ¼ cup fresh lemon juice, 1 tablespoon lemon zest
- Gently fold in the fresh blueberries. Try to distribute them as evenly as possible throughout the batter without crushing them.½ cup fresh blueberries
- Spoon the cheesecake batter evenly over the prepared graham cracker crusts in each muffin cup, filling them about ¾ full.
- Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly. They will continue to set as they cool.
- Remove the muffin tin from the oven and let the mini cheesecakes cool in the tin for about 10-15 minutes. Then, carefully lift the mini cheesecakes out of the tin (if using paper liners) or gently loosen them from the tin. Place them on a wire rack to cool completely to room temperature.
- Once completely cooled, cover the mini cheesecakes loosely with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow them to fully set and develop their flavors. For best results, serve chilled.
Notes
To keep your Juicy Mini Lemon Blueberry Cheesecakes as delicious as possible, proper storage is key. Once cooled and set, store the mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. For longer storage, you can freeze them. Place them on a baking sheet in a single layer and freeze until firm, about 1-2 hours. Then, transfer them to a freezer-safe airtight container or heavy-duty freezer bag. Freeze for up to 1-2 months. These mini cheesecakes are best served chilled. If frozen, thaw them in the refrigerator overnight. No reheating is generally recommended for optimal texture and flavor.
