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:
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- 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.
- 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.
- Pour filling over crusts, filling each cup about 3/4 full. Bake for 18-20 minutes or until set. Let cool completely.
- 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.
- 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.