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Lemon Blueberry Cheesecake Cups

  • Author: Baking Enthusiast

Description

These individual Lemon Blueberry Cheesecake Cups are the perfect blend of tangy lemon, sweet blueberries, and creamy cheesecake. They’re easy to make and perfect for parties or a sweet treat at home.


Ingredients

Scale

For the Crust:

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the cheesecake filling:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the blueberry topping:
  • 1 1/2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press 1 tablespoon of mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
  3. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla until creamy.
  4. Pour filling over crusts, filling each cup about 3/4 full. Bake for 18-20 minutes or until set. Let cool completely.
  5. Make the topping: In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until thickened, about 5 minutes. Let cool, then spoon over cheesecake cups.
  6. Chill for at least 2 hours before serving.

Notes

For a smoother topping, you can blend the blueberry mixture after cooking. Store leftovers in the refrigerator for up to 3 days.