Mini Lemon and Blueberry Cheesecake Cupcakes
Mini Lemon and Blueberry Cheesecake Cupcakes

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mini lemon and blueberry cheesecake cupcakes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Mini Lemon and Blueberry Cheesecake Cupcakes is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have mini lemon and blueberry cheesecake cupcakes using 14 ingredients and 22 steps. Here is how you cook that.

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

So that’s going to wrap this up for this exceptional food mini lemon and blueberry cheesecake cupcakes recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!