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Easy Zesty Mini Lemon Blueberry Cheesecake Bites

mini lemon blueberry cheesecake bites - featured image
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These bite-sized cheesecakes combine a buttery crust with a smooth, zesty lemon filling and fresh blueberries for a perfect party treat that’s quick and easy to make.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (for crust)
  • 16 oz cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 3 tablespoons fresh lemon juice (about 2 medium lemons)
  • 1 1/2 teaspoons lemon zest
  • 1/2 cup sour cream (120ml)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup fresh blueberries (150g)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line your mini muffin tin with paper liners or lightly grease each cup.
  2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and look like wet sand.
  3. Press the crust mixture firmly into each mini muffin cup, about 1 tablespoon per cup. Bake for 5 minutes to set the crust. Remove from oven and let cool slightly.
  4. In a clean mixing bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes on medium speed.
  5. Gradually add sugar, beating until fully combined.
  6. Add eggs one at a time, beating well after each addition. Scrape down sides as needed.
  7. Mix in lemon juice, lemon zest, sour cream, and vanilla extract. Beat just until combined.
  8. Pour filling over crusts in mini muffin tin, filling about 3/4 full. Tap tin gently to release air bubbles.
  9. Bake for 18-22 minutes until centers are mostly set but slightly jiggly.
  10. Remove from oven and cool in pan for 10 minutes, then transfer to cooling rack to cool completely.
  11. Refrigerate for at least 2 hours or overnight before serving.
  12. Just before serving, top each bite with fresh blueberries and optionally dust with powdered sugar.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overbeat after adding eggs to prevent cracks. Press crust firmly for best texture. Watch baking time closely; centers should be slightly jiggly when done. Chill thoroughly for best flavor and texture. Can substitute gluten-free almond flour for crust or vegan cream cheese and coconut yogurt for dairy-free option.

Nutrition

Keywords: mini cheesecake bites, lemon blueberry cheesecake, party desserts, easy cheesecake recipe, bite-sized desserts, lemon desserts, blueberry desserts

Find it online: https://fuzzyforker.com/easy-zesty-mini-lemon-blueberry-cheesecake-bites-recipe-for-perfect-party-treats/