Mini Blueberry Lemon Cheesecake 💜🍋
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup sour cream
1/2 cup blueberry preserves
1/4 cup lemon curd
Fresh blueberries and lemon slices for garnish
Directions:
Preheat the oven to 325°F (165°C). Line a mini cheesecake pan with paper liners.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of each liner.
In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add the egg and beat until just combined.
Fold in sour cream until incorporated.
Pour the cream cheese mixture over the graham cracker crusts, filling each liner halfway.
Add a teaspoon of blueberry preserves into each cheesecake and swirl it lightly with a toothpick.
Spoon a small amount of lemon curd on top of each cheesecake.
Bake for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
Allow to cool completely, then refrigerate for at least 2 hours before serving.
Garnish with fresh blueberries and a slice of lemon before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes
Kcal: 290 kcal | Servings: 12 mini cheesecakes
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