Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup fresh blueberries
- 1/4 cup graham cracker crumbs
- 2 tablespoons melted butter
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners. In a small bowl, combine graham cracker crumbs and melted butter; mix well. Divide the crumb mixture evenly among the muffin liners, pressing firmly into the bottom to form a crust.
- Step 2: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the egg until well combined. Stir in the lemon zest and lemon juice. Gently fold in the blueberries.
- Step 3: Fill each prepared crust with the cream cheese mixture, dividing it evenly among the muffin liners.
- Step 4: Bake for 15-18 minutes, or until the cheesecakes are set around the edges and the centers are just slightly jiggly.
- Step 5: Let the cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Notes
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey center, reheat individual cheesecakes briefly in the microwave.
- Serve these delightful mini cheesecakes with a dollop of whipped cream and a fresh mint sprig for an elegant touch.
- To prevent cracking, ensure your cream cheese is truly softened and mix the batter gently to avoid over-incorporating air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American