Mini Lemon and Blueberry Cheesecake Cupcakes
Mini Lemon and Blueberry Cheesecake Cupcakes

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, mini lemon and blueberry cheesecake cupcakes. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Mini Lemon and Blueberry Cheesecake Cupcakes is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook mini lemon and blueberry cheesecake cupcakes using 14 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Mini Lemon and Blueberry Cheesecake Cupcakes:
  1. Prepare Crust
  2. Get graham crackers
  3. Make ready white sugar
  4. Take butter, melted
  5. Prepare Cheesecake Filling
  6. Get cream cheese, softened
  7. Take white sugar
  8. Take vanilla extract
  9. Prepare egg
  10. Get lemon zest
  11. Make ready Topping
  12. Make ready blueberry jam, separated
  13. Get blueberries
  14. Get powdered sugar for dusting
Instructions to make Mini Lemon and Blueberry Cheesecake Cupcakes:
  1. CRUST:
  2. Preheat the oven to 350°F.
  3. Line a muffin tin with 9 liners.
  4. Fill the empty spaces with water to ensure even baking.
  5. Crush or chop the graham crackers to crumbs and stir into the sugar and melted butter.
  6. Press n even amount of Graham cracker crumbs into each muffin liner.
  7. Press down the crust with a bottle cap an set aside.
  8. FILLING:
  9. In a medium sized bowl, combine the of rented cream cheese an white sugar. Beat until smooth and creamy.
  10. Add the vanilla extract, egg, and lemon zest. Beat until combined.
  11. Pour the cheesecake filling evenly between the 9 cups and bake for 20-22 minutes. The centers will still jiggle a bit by the edges should a very light brown.
  12. Remove from oven and let cool at room temperature for 30 minutes.
  13. Transfer the cups to the fridge and let cool for at least 2 hours.
  14. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.
  15. TOPPING:
  16. Once the cheesecakes have cooled, place 4 1/2 TBsp of blueberry jam in a small bowl and microwave for 20-25 seconds.
  17. Spoon 1/2 TBsp of jam on the top of each cheesecake and spread to cover the top.
  18. Immediately top with fresh blueberries.
  19. Place the last 1 1/2 TBsp jam in the same bowl and microwave for 10-15 seconds.
  20. Using a pastry brush, brush the tops of all the blueberries with the jam.
  21. Dust the tops with powdered sugar.
  22. Serve immediately.

So that’s going to wrap this up for this special food mini lemon and blueberry cheesecake cupcakes recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!