Ingredients
– 1 cup fresh blueberries for the blueberry swirl
– 1 tablespoon granulated sugar for the blueberry swirl
– 1 teaspoon fresh lemon juice for the blueberry swirl
– 1 teaspoon cornstarch for the blueberry swirl
– 2 teaspoons water for the blueberry swirl
– 1 cup graham cracker crumbs (about 8 full sheets) for the graham cracker crust
– 3 tablespoons granulated sugar for the graham cracker crust
– 3 and 1/2 tablespoons unsalted butter, melted for the graham cracker crust
– 16 ounces cream cheese, softened to room temperature for the lemon cheesecake filling
– 1/2 cup granulated sugar for the lemon cheesecake filling
– 1/4 cup fresh lemon juice for the lemon cheesecake filling
– Zest of 1 lemon for the lemon cheesecake filling
– 1 teaspoon pure vanilla extract for the lemon cheesecake filling
– 2 large eggs, at room temperature for the lemon cheesecake filling
Instructions
1-Preheat your oven to 325°F and line muffin pans with cupcake liners for easy removal.
2-Mix 1 cup graham cracker crumbs, 3 tablespoons granulated sugar, and 3 and 1/2 tablespoons melted unsalted butter until combined, then press evenly into the muffin cavities and bake for 5 minutes to set.
3-In a bowl, beat 16 ounces softened cream cheese and 1/2 cup granulated sugar until smooth, then add 1/4 cup fresh lemon juice, zest of 1 lemon, and 1 teaspoon pure vanilla extract, mixing well.
4-Add 2 large eggs one at a time on low speed just until combined, keeping the mixture creamy.
5-Distribute the filling evenly into the muffin pans, add about 1 teaspoon of the cooled blueberry swirl on top, and swirl gently with a toothpick.
6-Bake for 17-20 minutes until the tops are set, then cool at room temperature for at least 1 hour before refrigerating for 3-4 hours or overnight.
Last Step:
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🫐 Prepare blueberry swirl first to allow it to cool before adding to the cheesecake filling.
🧀 Use cream cheese and eggs at room temperature for a smooth, creamy texture.
🍪 Serving tip: Freeze mini cheesecakes for 30 minutes before removing liners for easier handling.
- Prep Time: 40 minutes
- Chill time: 4 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Swirling
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake