Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mini lemon and blueberry cheesecake cupcakes. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Mini Lemon and Blueberry Cheesecake Cupcakes is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Mini Lemon and Blueberry Cheesecake Cupcakes:
- Get Crust
- Make ready 4 stick graham crackers
- Take 1 tbsp white sugar
- Prepare 2 tbsp butter, melted
- Take Cheesecake Filling
- Take 1 packages cream cheese, softened
- Take 1/2 cup white sugar
- Take 1/2 tsp vanilla extract
- Take 1 large egg
- Prepare 1/2 tsp lemon zest
- Make ready Topping
- Get 6 tbsp blueberry jam, separated
- Make ready 1/2 pints blueberries
- Make ready 1 powdered sugar for dusting
With a creamy lemon base, and a tart and fruity berry swirl, they pair beautifully with their crunchy. Mini Lemon Raspberry Cheesecakes are wonderfully sweet & tart at the same time! I have a confession to make: I am a binge drinker. I would check out my lemon blueberry cheesecake and possibly swap out blueberries for raspberries.
Instructions to make Mini Lemon and Blueberry Cheesecake Cupcakes:
- CRUST:
- Preheat the oven to 350°F.
- Line a muffin tin with 9 liners.
- Fill the empty spaces with water to ensure even baking.
- Crush or chop the graham crackers to crumbs and stir into the sugar and melted butter.
- Press n even amount of Graham cracker crumbs into each muffin liner.
- Press down the crust with a bottle cap an set aside.
- FILLING:
- In a medium sized bowl, combine the of rented cream cheese an white sugar. Beat until smooth and creamy.
- Add the vanilla extract, egg, and lemon zest. Beat until combined.
- 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.
- Remove from oven and let cool at room temperature for 30 minutes.
- Transfer the cups to the fridge and let cool for at least 2 hours.
- The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.
- TOPPING:
- Once the cheesecakes have cooled, place 4 1/2 TBsp of blueberry jam in a small bowl and microwave for 20-25 seconds.
- Spoon 1/2 TBsp of jam on the top of each cheesecake and spread to cover the top.
- Immediately top with fresh blueberries.
- Place the last 1 1/2 TBsp jam in the same bowl and microwave for 10-15 seconds.
- Using a pastry brush, brush the tops of all the blueberries with the jam.
- Dust the tops with powdered sugar.
- Serve immediately.
You have two delicious dessert, lemon blueberry cake with cream cheese frosting and delicious blueberry cheesecake, packed in one amazing treat. 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 blueberries.
So that’s going to wrap it up for this special food mini lemon and blueberry cheesecake cupcakes recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
