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Juicy Mini Lemon Blueberry Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 29 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Juicy Mini Lemon Blueberry Cheesecakes feature a buttery digestive biscuit crust topped with a creamy lemon-infused cheesecake filling, baked to perfection and crowned with a luscious fresh blueberry compote. Perfectly portioned in small cups, these delightful desserts are chilled to set and garnished with bright lemon zest for a refreshing and indulgent treat that excites 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 ensure it is ready for baking the cheesecakes evenly.
  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 to ensure a smooth texture. 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 slight 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 to firm up slightly.
  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 thick sauce. Remove from heat and let it cool completely.
  7. Assemble the cheesecakes: Once the cheesecakes have cooled, top each one with a generous spoonful of the blueberry compote for a burst of fruity sweetness.
  8. Garnish: Sprinkle additional lemon zest on top of each cheesecake for a fresh and vibrant finishing touch.
  9. Chill: Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to set properly and enhance flavors.
  10. Serve: Enjoy these delightful mini lemon blueberry cheesecakes chilled, making them perfect for a refreshing and elegant dessert.

Notes

  • Ensure cream cheese is softened to room temperature for a smoother filling.
  • Press crust firmly to create a sturdy base that holds filling well.
  • Do not overbake the cheesecakes; the center should remain slightly jiggly for a creamy texture after cooling.
  • The blueberry compote can be made ahead and refrigerated until assembling.
  • Use fresh lemon zest for garnish to maximize flavor and visual appeal.
  • Refrigeration time is important for setting the cheesecakes properly.

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