Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mini lemon and blueberry cheesecake cupcakes. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Mini Lemon and Blueberry Cheesecake Cupcakes is something which I have loved my whole life.

These Mini Lemon Blueberry Cheesecakes feature an easy homemade graham cracker crust, smooth and creamy lemon cheesecake filling, and a simple blueberry swirl! Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest.

To begin 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 that.

The ingredients needed to make Mini Lemon and Blueberry Cheesecake Cupcakes:

1. Make ready Crust
2. Get 4 stick graham crackers
3. Prepare 1 tbsp white sugar
4. Take 2 tbsp butter, melted
5. Take Cheesecake Filling
6. Prepare 1 packages cream cheese, softened
7. Take 1/2 cup white sugar
8. Get 1/2 tsp vanilla extract
9. Make ready 1 large egg
10. Get 1/2 tsp lemon zest
11. Make ready Topping
12. Get 6 tbsp blueberry jam, separated
13. Take 1/2 pints blueberries
14. Get 1 powdered sugar for dusting

Pretty little cheesecakes are a great way to end your party on a sweet note! They're the perfect make-ahead treat to bring to gatherings as well. Mini Lemon Raspberry Cheesecakes are wonderfully sweet & tart at the same time! I have a confession to make: I am a binge drinker.

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.

I would check out my lemon blueberry cheesecake and possibly swap out blueberries for raspberries. A large batch of mini blueberry cheesecakes. A delicious oreo crust cheesecake with blueberry pie filling. In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy. Lemon-Blueberry Mini Cheesecakes using McCormick® Pure Lemon Extract and fresh I love that these mini cheesecakes are so easy and quick to make.

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