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What makes mini cheesecakes so appealing? For starters, their unique size allows for endless creativity in both flavor and presentation. Mini cheesecakes can be customized to suit different tastes, from classic vanilla to decadent chocolate, all while maintaining the signature creamy texture that makes cheesecakes so beloved. Their individual servings make them an excellent choice for various occasions, allowing guests to easily sample a variety of flavors without overindulging.

Mini Blueberry Lemon Baked Cheesecakes

Discover the irresistible appeal of mini blueberry lemon baked cheesecakes, a perfect treat for any occasion. These charming desserts combine the creamy richness of traditional cheesecakes with a delightful burst of freshness from blueberries and a zesty kick from lemons. Ideal for gatherings or a sweet craving, mini cheesecakes allow for endless flavor creativity. Our step-by-step guide will help you create these bite-sized delights that are as beautiful as they are delicious. Perfectly portioned for guilt-free indulgence!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup fresh blueberries

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a standard muffin tin with paper cupcake liners.

    Make the Crust: In a medium bowl, stir together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. The mixture should resemble wet sand.

      Form the Crusts: Press about 1 tablespoon of the mixture into the bottom of each lined muffin cup, packing it down firmly. Bake the crusts for 5-7 minutes until slightly golden. Remove from the oven and let cool.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add 1/2 cup granulated sugar, mixing until well combined.

          Add Flavorings: Mix in the vanilla extract, lemon zest, and lemon juice. Beat in the eggs, one at a time, blending well after each addition until just combined. Do not overmix.

            Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the cheesecake filling.

              Fill the Muffin Tins: Spoon the cheesecake batter over the pre-baked crusts in the muffin tin, filling each cup about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and allow them to cool completely in the tin on a wire rack.

                  Chill: Once cool, transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or overnight for the best texture.

                    Serve: When ready to serve, carefully remove the cheesecakes from the muffin tin and dust with powdered sugar if desired. Enjoy your delightful mini blueberry lemon baked cheesecakes!

                      Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12