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Lemon Blueberry Mini Cheesecakes its a keeper featured image
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Lemon Blueberry Mini Cheesecakes

Prep Time20 mins
Cook Time22 mins
Cooling time2 hrs
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, cake
Servings: 12
Calories: 402kcal
Author: Candi Elm

Ingredients

Crust

  • 6 cups Graham Cracker Crumbs
  • 2 Tbsp White Sugar
  • 3 Tbsp butter - melted

Filling

  • 12 oz cream cheese - softened
  • 3/4 cup white sugar
  • 1 tsp Vanilla Extract
  • 1 large egg
  • 1 Tbsp lemon Zest

Topping

  • 1/2 pint blueberries
  • 6 Tbsp blueberry jam

Instructions

Crust

  • Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 12 liners.
  • In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
  • Press down the crust with a tamper or bottom of glass.

Filling

  • In a medium sized bowl, combine softened cream cheese and white sugar. Beat until smooth and creamy.
  • Add in Vanilla extract, egg and lemon zest.
  • Spoon the cheesecake filling evenly between the 12 cups and bake for 22 mins. The centers will still jiggle a little bit, but the edges should be a very light brown.
  • Remove from the oven and let cool at room temp. for 30 minutes and then transfer to the refrigerator and cool for at least 2 hours.

Topping

  • Once the cheesecakes have cooled for 2 hours, place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for 20 seconds. Spread the jam on top of each cheesecake. Place the blueberries on top immediately. Then spread the remaining jam on top.
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