Lemon Blueberry Cheesecake Delights
Creamy lemon-kissed cheesecake cups folded with juicy blueberries on a buttery graham base. Bright, fresh, and perfect for make-ahead treats.
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Servings:
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs about 12 whole crackers, finely crushed
- 2 tbsp granulated sugar for the crust
- 0.125 tsp fine sea salt
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened full-fat for best texture
- 0.75 cups powdered sugar sifted if lumpy
- 0.5 cups sour cream
- 0.25 cups fresh lemon juice about 2 lemons
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1.25 cups fresh blueberries plus extra for topping, if desired
- 0.25 cups lemon curd optional, for topping
Instructions
Preparation Steps
- Line a 12-cup muffin pan with paper liners.
- Stir graham crumbs, sugar, and salt in a bowl. Drizzle in melted butter and mix until moistened.
- Divide mixture among liners, about 1 heaping tablespoon each. Press firmly to pack the crust.
- Bake crusts at 350°F for 5 minutes. Let cool completely.
- Beat cream cheese and powdered sugar until very smooth and fluffy, 1–2 minutes.
- Mix in sour cream, lemon juice, lemon zest, and vanilla until creamy and combined.
- Fold in blueberries gently so they stay whole.
- Spoon filling over cooled crusts and smooth the tops.
- Chill until set, at least 4 hours or overnight. Top with lemon curd and extra berries before serving.
Notes
Variation: Swap half the blueberries for raspberries, or add a swirl of blueberry jam before chilling. Storage: Keep covered and refrigerated up to 4 days; add toppings just before serving for best texture.
This recipe is an original creation inspired by classic Lemon Blueberry Cheesecake Delights flavors. All ingredient ratios and instructions are independently developed.