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

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mini lemon and blueberry cheesecake cupcakes. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Mini Lemon and Blueberry Cheesecake Cupcakes is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Mini Lemon and Blueberry Cheesecake Cupcakes:
  1. Take Crust
  2. Take graham crackers
  3. Make ready white sugar
  4. Get butter, melted
  5. Get Cheesecake Filling
  6. Get cream cheese, softened
  7. Prepare white sugar
  8. Get vanilla extract
  9. Take egg
  10. Get lemon zest
  11. Take Topping
  12. Prepare blueberry jam, separated
  13. Take blueberries
  14. Prepare powdered sugar for dusting
Steps 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 is going to wrap it up for this exceptional food mini lemon and blueberry cheesecake cupcakes recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!