Mini Lemon Blueberry Cheesecakes
Servings 12
Equipment
- Muffin pan
Ingredients
Crust:
- 1 cup of graham crackers crushed into crumbs
- 4 tbsp unsalted butter melted
- 2 tbsp sugar
Cheesecake:
- 16 oz cream cheese softened to room temperature
- ½ cup sour cream
- ¼ cup sugar
- 2 eggs
- Juice & zest of 1 large lemon
- Blueberry pie filling
Instructions
- Preheat oven to 325 degrees. Line a muffin pan with paper liners.
- Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl.
- Mix well until well combined and the texture of wet sand.
- Divide the crust evenly into the bottom of the lined muffin tin.
- Press the crumbs down firmly with the bottom of a glass.
- Place into the oven and bake for 5-6 minutes, or until golden brown.
- Remove from the oven and let it cool completely.
- Meanwhile, to make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment.
- Add in the sour cream, sugar, eggs, lemon juice, and lemon zest.
- Mix until well combined, making sure to scrape the sides of the bowl.
- Spoon the cheesecake mixture evenly into the cooled muffin tin.
- Place in the oven and bake for 20 minutes, or until the cheesecakes are set.
- They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
- Allow them to cool in the muffin tin completely. Place in the refrigerator to chill.
- Make the homemade blueberry sauce (recipe link up above) if you have the time.
- Spoon some blueberry sauce or pie filling on top right before serving. Enjoy.