By daily 
Lemon Blueberry Mini Cheesecakes π
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π« ππ»π΄πΏπ²π±πΆπ²π»ππ π«(Makes 18 cheesecakes)
Blueberry Sauce:
2 tsp. warm water
1 tsp. cornstarch
1 ΒΌ cups fresh blueberries
1 tbsp. granulated sugar
2 tsp. fresh lemon juice
Graham Cracker Crusts:
1 Β½ cups graham cracker crumbs
6 tbsp. unsalted butter, melted
ΒΌ cup granulated sugar
Cheesecake Filling:
16 oz. full-fat cream cheese, softened to room temperature
ΒΎ cup granulated sugar
ΒΌ cup sour cream, room temperature
2 large eggs, room temperature
3 tbsp. fresh lemon juice
1 tbsp. lemon zest
Β½ tsp. vanilla extract
π« ππ»πππΏππ°ππΆπΌπ»π π«
1. Preheat Oven & Prepare Pans:
Preheat oven to 350Β°F (175Β°C). Line a 12-count muffin pan with paper liners. Line a second 12-count muffin pan with 6 more liners to make 18 mini cheesecakes. Set aside.
2. Make the Blueberry Sauce:
In a small bowl, whisk together the warm water and cornstarch until dissolved. Set aside.
In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir continuously for about 3 minutes, allowing the blueberries to release their juices.
Add the cornstarch mixture to the blueberries and stir for an additional 2-3 minutes, lightly smashing some of the blueberries. The sauce will thicken.
Remove from heat and transfer to a small bowl to cool at room temperature.
3. Make the Graham Cracker Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until the mixture is thick, coarse, and sandy.
Press about 1 heaping tablespoon of the crumb mixture into the bottom of each liner. Compact the crusts tightly.
Pre-bake the crusts for 6-7 minutes, then remove from the oven and let cool slightly while you prepare the filling.
4. Make the Cheesecake Filling:
In a large mixing bowl using a handheld or stand mixer with the whisk attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes.
Add the sour cream and continue mixing until well combined.
On low speed, add the eggs, one at a time, beating after each addition until just incorporated.
Mix in the lemon juice, lemon zest, and vanilla extract on low speed until fully combined. Avoid overmixing to prevent air bubbles.
5. Assemble the Cheesecakes:
Spoon the cheesecake filling into the pre-baked crusts, filling each about ΒΎ full.
Top with Blueberry Sauce: Add about 2 scant teaspoons of the prepared blueberry sauce to the top of each cheesecake. Use a toothpick to swirl the blueberry sauce into the cheesecake batter.
6. Bake the Cheesecakes:
Bake at 350Β°F (175Β°C) for 20-23 minutes. The centers will be slightly jiggly but will set as they cool. The tops may puff up but will deflate as they cool down.
7. Cool & Chill:
Let the cheesecakes cool completely at room temperature for at least 1 hour.
Transfer to the refrigerator to chill for at least 2 hours before serving.
Total Time:
Prep Time: 35 minutes
Cook Time: 23 minutes
Chill Time: 2 hours
Total Time: 4 hours
Enjoy these tangy and sweet mini cheesecakes, perfect for any occasion!π«π«π«