Description
If you love the refreshing tang of lemon, the sweetness of blueberries, and the creaminess of cheesecake, then these Lemon Blueberry Cheesecake Bites are about to become your new favorite dessert.Â
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract until fully combined.
- Spoon the filling over the crusts, filling each liner almost to the top.
- Bake the Cheesecake Bites:
- Bake for 18–20 minutes, or until the centers are set. Remove from the oven and let cool completely. Refrigerate for at least 2 hours or overnight.
- Prepare the Blueberry Topping:
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices.
- Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let cool.
- Assemble:
- Spoon the blueberry topping over the chilled cheesecake bites. Serve immediately or refrigerate until ready to enjoy.