Lemon Blueberry Cheesecake Muffins Recipe
Lemon Blueberry Cheesecakes are delightful individual-sized treats combining a buttery graham cracker crust with a smooth, tangy lemon cream cheese filling and a luscious blueberry swirl on top. This recipe involves making a fresh blueberry sauce, preparing a crumbly crust, and baking creamy cheesecakes that are chilled to perfection, making them perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 50 minutes
- Yield: 14 individual cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Blueberry Sauce
- 1 cup fresh blueberries (140 grams)
- 1 tablespoon white sugar (13 grams)
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon cornflour
- 2 teaspoons water
Crust
- 1 cup crushed graham crackers (120 grams, about 8 full sheets)
- 3 tablespoons white sugar (40 grams)
- 3 1/2 tablespoons butter, melted (50 grams)
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup white sugar (100 grams)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
Instructions
- Prepare the Blueberry Sauce: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries soften and release their juices, mashing them as they cook. When the mixture bubbles, whisk together water and cornstarch separately, then add to the saucepan. Continue cooking for 1-2 minutes, mashing and stirring until thickened. Remove from heat, strain through a fine mesh strainer to remove solids, and set aside to cool.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line two 12-count muffin pans (or one 24-count) with 14 cupcake liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Evenly press the mixture into each muffin liner to form an even layer. Bake for 5 minutes, then cool while keeping the oven temperature at 325°F.
- Make the Cheesecake Filling: Using a stand mixer with paddle attachment or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla, mixing until combined. Scrape bowl sides. Add eggs one at a time on low speed until just combined after each.
- Assemble the Cheesecakes: Evenly distribute the cheesecake filling among the 14 muffin liners. Spoon approximately 1 teaspoon of the cooled blueberry sauce on top of each and use a toothpick or knife to gently swirl the blueberry mixture into the filling to create a marbled effect.
- Bake and Cool: Bake at 325°F for 17-20 minutes, or until the cheesecake tops are set. If using two pans, bake in batches as needed. Remove from oven and let cool at room temperature for at least 1 hour.
- Chill and Serve: Once cooled, remove cheesecakes from the pans and place in an airtight container. Refrigerate for at least 3-4 hours or overnight to chill fully. Serve chilled for the best flavor and texture.
Notes
- Use room temperature eggs to ensure smooth batter and prevent curdling.
- Ensure cream cheese is fully softened for easier mixing and creamy texture.
- Do not overbake the cheesecakes; they should be set but slightly jiggly in the center.
- Swirling the blueberry sauce gently preserves the visual marbling effect.
- Can be stored in the refrigerator up to 3 days and frozen for longer storage.
Keywords: lemon blueberry cheesecakes, individual cheesecakes, blueberry swirl cheesecake, lemon desserts, graham cracker crust, cheesecake recipe
