Blueberry Lemon Cheesecake Cups

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/4 cup fresh lemon juice
• 1/2 tsp lemon zest
• 1/2 cup blueberry preserves
• 1/2 cup fresh blueberries

Steps

1. 1 Preheat oven to 350°F.
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into 6 muffin cups.
3. 3 Bake crusts for 10 minutes. Let cool.
4. 4 Beat cream cheese, 1/2 cup sugar, and vanilla until smooth.
5. 5 Add egg, lemon juice, and zest; mix until combined.
6. 6 Spread a thin layer of blueberry preserves over each crust.
7. 7 Divide cheesecake mixture among cups.
8. 8 Bake for 15-20 minutes, until just set.
9. 9 Cool completely, then top with fresh blueberries.
10. 10 Chill for at least 2 hours before serving.

Equipment

• Muffin tin
• Hand mixer or stand mixer

Variations

• Try using raspberry preserves and fresh raspberries for a different flavor.

Substitutions

• Use almond flour instead of graham cracker crumbs for a gluten-free option.

Pairings

• Enjoy with a cup of coffee or a glass of chilled white wine.

Nutrition

Tips

• For a smoother top, run a knife through hot water and gently across the surface before chilling.
• Use room temperature ingredients for an easier cream cheese mixture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream or a drizzle of lemon glaze.

FAQ