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- Cream Cheese, Sugar, and Sour Cream You need cream cheese for a smooth texture. Use 2 cups of softened cream cheese. Add 1/2 cup of granulated sugar to sweeten it up. A little sour cream, about 1/4 cup, gives a nice tang.

Mini Lemon Blueberry Cheesecakes

Indulge in the sweet and tangy flavors of Mini Lemon Blueberry Cheesecakes, a delightful and easy dessert that impresses without the fuss! With a creamy filling, buttery graham cracker crust, and bursts of fresh blueberries, these treats are perfect for any occasion. Discover how simple it is to make this scrumptious recipe that kids and adults alike will love. Click to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

2 large eggs

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup fresh blueberries (plus extra for topping)

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease it.

    Prepare the Crust: In a bowl, mix the graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust layer. Bake for 5 minutes, then remove from the oven and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer. Beat until smooth and creamy, about 2-3 minutes.

        Add Remaining Ingredients: Add the sour cream, eggs, lemon zest, lemon juice, vanilla extract, and salt to the cream cheese mixture. Beat until everything is well incorporated and smooth.

          Incorporate Blueberries: Gently fold in the fresh blueberries, being careful not to break them.

            Fill the Muffin Tin: Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.

              Bake: Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

                Cool and Chill: Let the cheesecakes cool in the tin for 30 minutes, then transfer them to the refrigerator and chill for at least 2 hours (or overnight for best results).

                  Serve: Once chilled, remove the mini cheesecakes from the liners, and top each one with a few fresh blueberries before serving.

                    Prep Time: 20 mins | Total Time: 3 hrs | Servings: 12

                      - Presentation Tips: Arrange the mini cheesecakes on a decorative plate, adding a sprig of mint next to each for a pop of color, and serve with a drizzle of lemon syrup for added zest.