Mini Lemon Blueberry Cheesecakes (Print-Friendly Version)
Creamy lemon cheesecake paired with fresh blueberries and a graham crust, perfect for parties or celebrations.
# Ingredients You'll Need:
→ Lemon Curd
01 -
3 egg yolks
02 -
60 ml lemon juice
03 -
2 teaspoons lemon zest
04 -
75 g granulated sugar
05 -
60 g unsalted butter, cold and cut into pieces
→ Graham Cracker Crust
06 -
120 g graham cracker crumbs
07 -
25 g granulated sugar
08 -
60 g unsalted butter, melted
→ Cheesecake
09 -
340 g cream cheese, softened
10 -
100 g granulated sugar
11 -
16 g all-purpose flour
12 -
80 ml sour cream
13 -
30 ml lemon juice
14 -
Zest from 1 lemon
15 -
2 eggs, room temperature, lightly beaten
16 -
190 g blueberries, fresh or frozen (do not thaw if using frozen)
# How to Make It:
01 -
In the top of a double boiler over simmering water, whisk together egg yolks, sugar, lemon zest, and lemon juice. Stir continuously with a silicone spatula until the mixture thickens, about 10 minutes. Remove from heat, add cold butter, and whisk until smooth. Transfer curd to a jar, place plastic wrap directly on the surface, and let cool completely.
02 -
Preheat oven to 175°C. Line a 12-cup muffin pan with paper liners and set aside.
03 -
Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until mixture is evenly moistened. Divide mixture evenly among liners and press firmly. Bake for 5 minutes, then set aside to cool. Reduce oven temperature to 150°C.
04 -
In a mixing bowl, beat softened cream cheese for 1 minute until smooth. Add sugar and flour and mix to combine. Incorporate lemon zest, sour cream, and lemon juice, mixing well. Add eggs and mix just until blended. Gently fold in blueberries.
05 -
Spoon cheesecake batter over each crust nearly to the top of the liners. Bake 22–28 minutes, or until tops are set. If using frozen blueberries, bake slightly longer as needed.
06 -
When set, turn off oven and leave cheesecakes inside for 30 minutes with the oven door cracked. Remove pan from oven, cool completely at room temperature. Remove cheesecakes from the pan, spoon about 1 tablespoon lemon curd on top of each, and refrigerate until thoroughly chilled.
07 -
Store covered in the refrigerator until ready to serve.
# Extra Information:
01 -
Allow lemon curd to fully cool before topping cheesecakes for best texture.
02 -
If using frozen blueberries, do not thaw as this prevents excess moisture in the batter.