Description
Creamy mini cheesecakes swirled with a vibrant lemon blueberry sauce, layered over a buttery graham cracker crust. These bite-sized treats are bright, tangy, sweet, and perfect for parties or make-ahead desserts.
Ingredients
Units
Scale
For the blueberry sauce:
- 1 cup fresh blueberries (140 g)
- 1 tbsp white sugar (13 g)
- 1 tsp lemon juice (freshly squeezed)
- 1 tsp cornflour (cornstarch)
- 2 tsp water
For the crust:
- 1 cup crushed graham crackers (120 g, about 8 full sheets)
- 3 tbsp white sugar (40 g)
- 3 1/2 tbsp butter (melted (50 g))
- For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1/2 cup white sugar (100 g)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- Zest from 1 lemon
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
Instructions
- Make blueberry sauce: Cook blueberries, sugar, and lemon juice until softened. Mix cornflour with water, add, and cook until thick. Strain and cool.
- Preheat oven to 325°F (160°C). Line muffin pan with 14 cupcake liners. Mix graham crackers, sugar, and butter. Press into liners, bake 5 minutes, cool.
- Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla. Mix in eggs one at a time.
- Divide filling into liners. Top with 1 tsp blueberry sauce and swirl with a toothpick.
- Bake 17–20 minutes until set. Cool 1 hour at room temperature.
- Chill in fridge 3–4 hours or overnight before serving.
Notes
- Use full-fat cream cheese for best texture.
- Don’t over-mix after adding eggs to prevent sinking.
- Freeze well up to 2 months.
Nutrition
- Calories: 220
