1 208 208 208c52 0 99. These Mini Lemon Blueberry Cheesecakes feature an easy homemade graham cracker crust, smooth and creamy lemon cheesecake filling, and a simple blueberry swirl! Three mini lemon blueberry cheesecake bites topped with whipped cream on a white plate. Baked blueberry cheesecake recipe Monday, I shared a post about how to make stabilized whipped cream.
So today I’m showing you one way that you can use that whipped cream recipe with these delicious mini lemon blueberry cheesecakes. While there are a few steps to these mini cheesecakes with graham cracker crust, they are pretty easy to make. And since they need to be refrigerated for a few hours, they’re a perfect dessert that you can prep ahead of time or freeze for whenever you need them. You can even leave off the blueberry swirl for a regular mini lemon cheesecake or swap out the blueberries with your favorite berry! Close up view of mini blueberry cheesecake bites topped with whipped cream on a white cake stand. Ingredients for This Recipe These mini blueberry cheesecake bites have three components: the blueberry swirl that goes on top, the lemon cheesecake filling, and the graham cracker crust. Blueberries: I’ve only tested this recipe with fresh blueberries, but I don’t see any reason why frozen berries wouldn’t work.
Sugar: Is incorporated in every layer of the mini cheesecake bites to balance out the sour lemon juice. Lemons: Buy whole lemons for this recipe, as you’ll need both lemon juice and zest. You’ll need to whisk it with a little water first to prevent it from clumping up. Graham cracker crumbs: Save yourself some time and buy pre-made graham cracker crumbs rather than crushing sheets of graham crackers yourself.
How to Make Lemon Blueberry Cheesecake Bites To make these mini lemon blueberry cheesecakes, you’ll start out by making the blueberry swirl. The swirl is a mixture of blueberries, sugar, lemon juice, water, and cornstarch cooked down in a saucepan. You’ll cook the blueberries, sugar, and lemon juice down until the mixture starts to boil. You can also mash the blueberries to help them release their juices and make the mixture cook a little quicker. Then, you’ll whisk together the water and cornstarch, pour it in, and continue letting the mixture cook for another minute or two until it thickens.