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Lemon Blueberry Cheesecake Cups

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Delightful mini desserts combining tangy lemon with sweet blueberries, perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 cups cream cheese, softened
  • 1 cup sour cream
  • 1 cup powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 1/4 cup sugar (for the blueberry topping)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs with melted butter. Press this mixture into the bottom of small cups to form the crust. Bake for 8-10 minutes and let cool.
  2. Beat the cream cheese in a large mixing bowl until smooth. Add the sour cream, powdered sugar, lemon juice, and lemon zest, then mix until fully combined.
  3. Spoon the cheesecake filling over the cooled crusts. Chill in the refrigerator for at least 120 minutes.
  4. Combine the blueberries, sugar, cornstarch, and water in a saucepan over medium heat. Cook until the blueberries burst and the mixture thickens. Let this mixture cool.
  5. Top each cheesecake cup with the blueberry mixture before serving.

Notes

Serve chilled and consider adding extra blueberries or whipped cream for garnish. Store leftovers in an airtight container and consume within 3-4 days.

Nutrition

Find it online: https://tashirecipez.com/lemon-blueberry-cheesecake-cups-recipe/

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