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When it comes to desserts that offer the perfect balance of creamy richness and vibrant flavors, Mini Blueberry Lemon Baked Cheesecakes stand out as a delicious treat suitable for any occasion. These bite-sized desserts encapsulate the essence of summer with their zesty lemon notes and the sweetness of fresh blueberries, making them a crowd-pleaser at gatherings, holidays, or simply as a self-indulgent treat. In this article, we will explore the delightful process of creating these mini cheesecakes, from the buttery graham cracker crust to the luscious blueberry topping that crowns each individual cheesecake.

Mini Blueberry Lemon Baked Cheesecakes

Discover the perfect balance of creamy and zesty with Mini Blueberry Lemon Baked Cheesecakes! These delightful bite-sized treats are a must-try for any occasion, bursting with the freshness of lemon and sweet blueberries. Learn how to create a buttery graham cracker crust, a velvety cheesecake filling, and a luscious blueberry topping that will impress your guests. Easy to make and visually stunning, these mini cheesecakes are sure to become a favorite.
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

1/4 teaspoon salt

For the Blueberry Topping:

1 cup fresh blueberries

1/4 cup granulated sugar

1 teaspoon lemon juice

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Prepare a muffin tin by lining it with paper liners to ensure easy removal of the cheesecakes.

    Prepare the Crust:

      - In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until all the crumbs are evenly coated.

        - Take about 1 tablespoon of the mixture and firmly press it into the bottom of each muffin cup to create a compact crust. Use the back of a spoon for even packing.

          - Place the muffin tin in the preheated oven and bake for 5-7 minutes, or until the crusts are lightly golden. Once baked, remove them from the oven and allow them to cool completely.

            Make the Cheesecake Filling:

              - In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it reaches a smooth and creamy consistency.

                - Gradually add the granulated sugar and continue to beat until thoroughly combined.

                  - Introduce the eggs one at a time, mixing well after each addition to ensure a silky texture.

                    - Finally, incorporate the vanilla extract, lemon zest, lemon juice, and salt. Mix until the filling is fully smooth.

                      Assemble the Cheesecakes:

                        - Carefully pour the cheesecake filling over the cooled crusts, filling each muffin cup about 3/4 full. This will allow room for the cheesecakes to rise slightly as they bake.

                          - Bake the cheesecakes in the preheated oven for 18-20 minutes, monitoring them until the edges are set but the centers remain slightly jiggly, indicating they are not overbaked.

                            - After baking, let the cheesecakes cool at room temperature before transferring the muffin tin to the refrigerator. Chill for at least 2 hours until firm.

                              Prepare the Blueberry Topping:

                                - In a small saucepan set over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice.

                                  - Gently cook the mixture for about 5-7 minutes, stirring occasionally, until the blueberries begin to burst and release their juices, creating a delightful sauce.

                                    - Remove the saucepan from heat and set it aside to cool.

                                      Serve:

                                        - Once the cheesecakes have chilled completely, carefully remove them from the muffin tin and peel off the liners.

                                          - Top each mini cheesecake with a generous spoonful of the blueberry topping.

                                            - For an extra touch of elegance, garnish with a sprinkle of lemon zest or a few whole blueberries on top for a burst of color.

                                              Prep Time, Total Time, Servings: 15 mins | 2 hrs 30 mins | 12 servings

                                                Presentation Tips: For a beautiful display, serve the cheesecakes on a decorative platter, and consider adding mint leaves as a garnish for a fresh pop of color and flavor. Enjoy!