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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mini lemon and blueberry cheesecake cupcakes. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Mini Lemon and Blueberry Cheesecake Cupcakes is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook 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. Get Crust
  2. Make ready graham crackers
  3. Prepare white sugar
  4. Take butter, melted
  5. Make ready Cheesecake Filling
  6. Prepare cream cheese, softened
  7. Take white sugar
  8. Take vanilla extract
  9. Take egg
  10. Get lemon zest
  11. Get Topping
  12. Prepare blueberry jam, separated
  13. Take blueberries
  14. Get 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’s going to wrap this up with this exceptional food mini lemon and blueberry cheesecake cupcakes recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!