Home Recipes Categories About
Home Recipes Categories About


Minii Lemonn Bluueberry Cheesecakes

These adorable individual cheesecakes are the perfect combination of creamy, tangy, and sweet. Each mini cheesecake features a buttery graham cracker crust topped with a silky smooth lemon-infused cream cheese filling and crowned with fresh blueberries. The bright citrus flavor from fresh lemon juice and zest perfectly complements the burst of sweetness from juicy blueberries. These portion-controlled treats are ideal for parties, special occasions, or when you want an elegant dessert that's sure to impress. The individual serving size makes them perfect for entertaining, and the beautiful presentation with their golden crusts and colorful blueberry topping will have everyone reaching for seconds. Best of all, they can be made ahead of time and actually taste better after chilling overnight!

Print Recipe Pin Recipe Send Recipe Jump To Recipe
Minii Lemonn Bluueberry Cheesecakes - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Minii Lemonn Bluueberry Cheesecakes - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use room temperature ingredients for the smoothest filling
Don't overbeat the filling to avoid cracks
Press crust firmly for best texture and to prevent crumbling
Cool gradually in the oven to prevent cracks
Chill overnight for best flavor and texture
Use paper liners for easy removal from muffin tin
Fresh lemon juice and zest make a huge difference in flavor
Don't skip the flour - it helps prevent cracks
Make blueberry topping ahead and store separately until serving
Minii Lemonn Bluueberry Cheesecakes - tertiary view

Minii Lemonn Bluueberry Cheesecakes

These adorable individual cheesecakes are the perfect combination of creamy, tangy, and sweet. Each mini cheesecake features a buttery graham cracker crust topped with a silky smooth lemon-infused cream cheese filling and crowned with fresh blueberries. The bright citrus flavor from fresh lemon juice and zest perfectly complements the burst of sweetness from juicy blueberries. These portion-controlled treats are ideal for parties, special occasions, or when you want an elegant dessert that's sure to impress. The individual serving size makes them perfect for entertaining, and the beautiful presentation with their golden crusts and colorful blueberry topping will have everyone reaching for seconds. Best of all, they can be made ahead of time and actually taste better after chilling overnight!

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
4H55 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 mini cheesecakes
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Graham Cracker Crust:
02
1 1/2 cups graham cracker crumbs
03
1/4 cup granulated sugar
04
6 tablespoons unsalted butter, melted
05
Pinch of salt
06
For the Lemon Cheesecake Filling:
07
24 oz cream cheese, room temperature
08
2/3 cup granulated sugar
09
3 large eggs, room temperature
10
1/3 cup sour cream
11
1/4 cup fresh lemon juice
12
2 tablespoons lemon zest
13
1 teaspoon vanilla extract
14
2 tablespoons all-purpose flour
15
1/4 teaspoon salt
16
For the Blueberry Topping:
17
1 1/2 cups fresh blueberries
18
1/4 cup granulated sugar
19
2 tablespoons water
20
1 tablespoon lemon juice
21
1 teaspoon cornstarch
22
1/4 teaspoon vanilla extract
23
For Garnish:
24
Fresh blueberries
25
Lemon zest
26
Mint leaves (optional)
27
Powdered sugar for dusting

Instructions

01
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease well.
02
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, melted butter, and salt. Mix until evenly moistened.
03
Divide crust mixture evenly among muffin cups, pressing firmly into the bottom of each cup with the back of a spoon or small measuring cup.
04
Bake crusts for 8-10 minutes until lightly golden. Remove and let cool while preparing filling.
05
In a large bowl, beat cream cheese with electric mixer until smooth and fluffy, about 3 minutes.
06
Add 2/3 cup sugar and beat until well combined. Scrape down sides of bowl.
07
Add eggs one at a time, beating well after each addition. Don't overbeat.
08
Mix in sour cream, lemon juice, lemon zest, vanilla, flour, and salt until just combined.
09
Divide filling evenly among muffin cups, filling each about 3/4 full.
10
Bake for 18-22 minutes until centers are almost set but still slightly jiggly.
11
Turn off oven and crack door open. Let cheesecakes cool in oven for 1 hour.
12
Remove from oven and cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
13
For blueberry topping: In a small saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium heat for 5-7 minutes.
14
Mix cornstarch with 1 tablespoon water to create slurry. Add to blueberries and cook 1-2 minutes until thickened. Stir in vanilla. Cool completely.
15
Before serving, top each cheesecake with blueberry mixture and garnish with fresh berries and lemon zest.