Lemon Blueberry Mini Cheesecakes

With the weather cooling down, I have been on a baking kick after my summer hiatus from the oven. I recently hosted a friends dinner and wanted to make a dessert that could be prepared the day prior, but still be just as good the following day. I also wanted to try something new. After looking through tons of recipes, I decided a mini cheesecake would be a great choice I already had blueberries at home so this recipe became my pick. I am so happy I gave this a try! It's delicious and even on day 3 the cheesecakes are delicious.

Recipe from Live Well Bake Often

For the blueberry sauce:
1 cup fresh blueberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
2 teaspoons water

For the crust:
1 cup graham cracker crumbs (about 8 full-sheets)
3 tablespoons granulated sugar
3 1/2 tablespoons butter, melted

For the cheesecake filling:
16 ounces cream cheese softened to room temperature
1/2 cup granulated sugar
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon pure vanilla extract
2 large eggs room temperature

Begin by making the blueberry sauce. In a saucepan over medium heat, mix together the blueberries, sugar, and lemon juice. Cook until the berries start releasing their juices and soften, mashing the berries as the sauce cooks. Once bubbling, whisk together the water and cornstarch until smooth and mix it in to the blueberry sauce.  Cook for another 1-2 minutes until the mixture has thickened , mashing the berries and stirring during this time.

Once the blueberry sauce has thickened, remove from the heat. Put fine-mesh strainer or over a heat-safe bowl, and carefully strain the blueberry mixture through it. Set aside the blueberry sauce to cool, disposing of any leftover blueberry solids in the strainer.

While the sauce cools, prepare the crust. Preheat oven to 325F and line two standard 12-count muffin pans (or one standard 24-count muffin pan) with 14 cupcake liners and set aside. 

Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until well combined. Evenly distribute the mixture between all 14 cupcake liners, pressing each one down firmly into an even layer. Bake for 5 minutes and remove from the oven and set aside to cool.

While the crusts bake, prepare your cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Mix in the lemon juice, lemon zest, and vanilla and mix until combined, scraping down the sides of the bowl to ensure everything is evenly mixed. With the mixer running on low, add in the eggs one at a time until just combined.

Divide the cheesecake filling between the prepared crusts. Then, evenly distribute the blueberry sauce mixture on top  and swirl with a toothpick or knife. Bake at 325F for 17-20 minutes or until the tops of the cheesecakes are set (bake in separate batches if using two muffin pans).

Remove from the oven and allow to cool at room temperature for at least 1 hour. Once cooled, remove the cheesecakes from the muffin pan, place them in an airtight container, and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled you are ready to enjoy them.

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