Description
These Mini Lemon Blueberry Cheesecakes are a delightful blend of tangy lemon and sweet blueberry nestled in a buttery Nilla wafer crust. Perfectly portioned into cupcake-sized treats, they offer a creamy and refreshing dessert that is easy to make and wonderfully indulgent.
Ingredients
Scale
Crust
- 4 cups Nilla Wafers
- 2 Tablespoons honey
- ¼ cup salted butter, melted
Filling
- 1⅔ cups powdered sugar
- 1 Tablespoon lemon zest
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sour cream
- 2 Tablespoons fresh lemon juice
- 2 large eggs
- 1¼ cups blueberry pie filling
Optional Toppings
- Sweetened whipped cream
- Additional blueberry pie filling or fresh blueberries
- Mint sprigs
Instructions
- Prepare Oven and Liners: Preheat your oven to 325°F and line 18 wells in two muffin pans with aluminum foil cupcake liners to ensure easy removal of the cheesecakes later.
- Make Crust Mixture: In a food processor, pulse 4 cups of Nilla Wafers until they become fine crumbs. Add 2 tablespoons of honey and ¼ cup of melted salted butter, pulsing until the mixture resembles wet sand in texture.
- Form Crusts: Use a 1½ tablespoon cookie scoop to portion a scoop of crust mixture into each muffin well. Press firmly to create an even crust on the bottom of each cup.
- Bake Crusts: Place the muffin pans into the preheated oven and bake for 8 to 10 minutes until the crusts turn just golden brown. Take care not to overbake. Allow them to cool completely.
- Make Cheesecake Filling: In a large bowl, use a hand or stand mixer to beat 1⅔ cups powdered sugar and 1 tablespoon lemon zest on low speed until fragrant (about 1-2 minutes). Add 2 packages (16 ounces total) of softened cream cheese and beat until smooth and creamy (2-3 minutes). Mix in ½ cup sour cream and 2 tablespoons fresh lemon juice until well blended.
- Add Eggs: Slowly beat in 2 large eggs, mixing just until combined to avoid overmixing which can cause cracks during baking.
- Fill Muffin Cupcakes: Spoon the cheesecake filling into each crust-lined well, filling about ¾ full. Add 1 tablespoon of blueberry pie filling on top of each and gently swirl it into the cheesecake using a toothpick or butter knife for a marbled effect.
- Bake Cheesecakes: Bake in the 325°F oven for 17 to 20 minutes until the tops are set and slightly jiggly in the center. Avoid overbaking to prevent cracking.
- Cool and Chill: Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate for 4 to 6 hours until fully chilled and set.
- Serve and Garnish: Remove the cupcake liners and plastic wrap before serving. Garnish with sweetened whipped cream, extra blueberry pie filling or fresh blueberries, and mint sprigs if desired for an elegant presentation.
Notes
- Storage: Store leftover cheesecakes in the refrigerator in an airtight container for up to 5 days. Keep them in their liners and remove just before serving to maintain shape.
- Freezing: For longer storage, individually wrap each cheesecake with plastic wrap and foil. Place in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- Avoid Overmixing Eggs: When adding eggs to the filling, mix slowly and just until combined to prevent cracking during baking.
- Do Not Overbake: Cheesecakes should be slightly jiggly in the center when done to ensure a creamy texture once chilled.
