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The main ingredients are vital for flavor and texture. Here’s what you need: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 cups cream cheese, softened - 1/2 cup sugar - 2 large eggs - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries

Mini Lemon Blueberry Cheesecakes

Impress your friends with these delightful Mini Lemon Blueberry Cheesecakes that are as easy to make as they are delicious! This creamy dessert combines fresh blueberries and zesty lemon, all nestled in a buttery graham cracker crust. Perfect for any occasion, this step-by-step guide ensures anyone can whip up these irresistible treats. Click through to explore the full recipe and take your dessert game to the next level!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup sugar

2 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries

1/4 cup sour cream

Optional: Fresh mint leaves for garnish

Instructions
 

Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.

    In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.

      Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner to form the crust. Bake for 5-7 minutes until set, then remove from the oven to cool.

        In a separate large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

          Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

            Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.

              Fold in the fresh blueberries gently so they don’t break apart.

                Divide the cheesecake mixture evenly among the cooled crusts in the muffin tin, filling each liner about 3/4 full.

                  Bake in the preheated oven for 18-20 minutes or until the centers are set but slightly jiggly. Remove from the oven and allow to cool.

                    Once cooled to room temperature, refrigerate for at least 2 hours to set fully.

                      Before serving, dollop a teaspoon of sour cream on top of each cheesecake and add a few extra blueberries for garnish.

                        Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12

                          - Presentation Tips: Arrange the cheesecakes on a serving platter and add a sprig of fresh mint on top of each one for an extra pop of color.