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To make mini lemon blueberry cheesecakes, you need some key ingredients. Each one plays a big role in taste and texture. Here’s the list of what you’ll need:

Mini Lemon Blueberry Cheesecakes

Indulge in the delightful flavors of Mini Lemon Blueberry Cheesecakes! These easy and delicious treats are perfect for any occasion, blending creamy cheesecake with zesty lemon and sweet blueberries. Follow our simple step-by-step guide to create a dessert that everyone will love. From the crunchy graham cracker crust to the smooth filling, discover tips for achieving the perfect bake. Click through to get the full recipe and start impressing your guests today!
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Ingredients
  

8 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

1/4 cup lemon juice (freshly squeezed)

Zest of 1 lemon

1 teaspoon vanilla extract

2 large eggs

1 cup blueberries (fresh or frozen)

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

Pinch of salt

Instructions
 

Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.

    In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until well combined.

      Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust. Bake for 5-7 minutes, until lightly golden. Remove from the oven and let cool slightly.

        In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Add the granulated sugar, sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese, mixing until fully incorporated.

            Add the eggs, one at a time, beating well after each addition until the mixture is smooth.

              Gently fold in the blueberries to the cheesecake batter.

                Pour the cheesecake mixture evenly over the cooled crusts in each muffin cup, filling each about 3/4 full.

                  Bake for 15-20 minutes, or until the edges are set but the centers are still slightly jiggly. The cheesecakes will firm up as they cool.

                    Let the cheesecakes cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

                      To serve, top with additional blueberries and a sprinkle of lemon zest for a fresh touch.

                        Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12