Pour mixture through a fine-meshed wire strainer into a heat-proof bowl, pressing it through with the back of a spoon. But these little cheesecakes couldn’t get easier! These mini lemon baked cheesecakes are deliciously indulgent without being overly sweet. The blueberries will look full with juice. Lemon and blueberries together are one of my favorite combinations! Meanwhile, to make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment. They are made with a ginger cookie crust, a smooth & creamy lemon cheesecake filling, and are topped with a homemade blueberry sauce. Beat ricotta in a large mixing bowl with an electric mixer until smooth. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day. This is light and refreshing with hints of lemon and bursts of blueberries. Bake crusts for 5 minutes and remove from oven. 1/2 teaspoon of Goodman’s brand Lemon Extract 1 – 6 ounce package of lemon-flavored Instant pudding mix. Stir blueberry swirl mixture. This post has been sponsored by NILLA Wafers. In a medium-sized bowl, whisk together the sugar and flour. Preheat oven to 325°F (160°C). Lemon and blueberry is a lovely combination, especially, when incorporated in a smooth creamy cheesecake. These Easy Mini Lemon Cheesecakes are SO creamy and smooth, and the filling is only 5 basic ingredients. Cover and set aside. Place blueberries in a saucepan with, sugar and lemon juice and half the water. Equipment: 2 muffin tins with 12 (1/2-cup) cups, 1/2 other carbohydrate, 1/2 medium-fat meat, 1 fat, Source: EatingWell Magazine, July/August 2015. 166 calories; protein 5.3g; carbohydrates 16.5g; dietary fiber 0.5g; fat 8.9g; saturated fat 3.8g; cholesterol 50.5mg; vitamin a iu 277.4IU; vitamin c 2.3mg; folate 19mcg; calcium 80.9mg; iron 0.5mg; magnesium 8.8mg; potassium 84.1mg; sodium 169.9mg. Fold in 1 cup blueberries. To make these mini lemon blueberry cheesecakes, you’ll start out by making the simple gluten free crust. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Spoon cream cheese mixture over Oreos. 1 cup of half n half – plus 2 Tablespoons. Place about a tablespoon of the mixture into each of the 12 cupcake liners and press it down firmly (a smooth-bottomed shot glass works well for this). Discard solids from strainer. These smooth and creamy bites of goodness will have you swooning. Mini blueberry cheesecakes of course! In a separate small bowl - add the cornstarch to the remaining water and mix well. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla and salt. Blend the blueberry with the syrup and lemon juice just for a few seconds. Author:Life Love and Sugar. Last week I made lemon blueberry mini cheesecakes for a baby shower. If you avoid gluten, use gluten-free graham crackers to make the crust. Start by combining the room temperature cream cheese and granulated white sugar. How to make Mini Blueberry Cheesecakes. Cool completely in the tins on a wire rack, then chill in an airtight container in the refrigerator for at least two hours or overnight. Spread evenly to the edges of the cupcake liners with the back of a teaspoon if necessary. 1 ½ cups graham cracker crumbs (from about 10 whole graham crackers), 1 (15 ounce) container 1 15-ounce container part-skim ricotta cheese, 2 ounces 2 8-ounce packages reduced-fat cream cheese, at room temperature, 1 ½ cups blueberries, fresh or frozen (not thawed), divided, © 2020 EatingWell.com is part of the Allrecipes Food Group. Spoon the cheesecake mixture over the crusts. In a medium-sized bowl, Stir together the crumbs, melted butter and sugar. Lemon Blueberry Cheesecake in a handheld bar topped with crumbs. This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. Add the egg and beat just until combined, do not overmix. Make Ahead Tip: Loosely cover and refrigerate for up to 1 day. Press about 2 teaspoons in the bottom of each muffin cup. EatingWell may receive compensation for some links to products and services on this website. CHEESECAKE:-3 – 8 ounce packages of cream cheese – softened 1 cup of powdered sugar. Made with 6 healthy ingredients, gluten and grain free, and fruit … The descriptions below correlate with the photo collage underneath the text. The Best Mini Blueberry Cheesecake. They're a few bites of pure cheesecake heaven. MINI LEMON + BLUEBERRY JAM CHEESECAKES [ makes 6 cupcake-size cheesecakes ] Crust: 1 cup walnuts 1 cup shredded coconut 1 cup pitted dates 1/2 cup ground flax seeds Blueberry jam: 3 cups frozen blueberries 1/3 cup chia seeds 2 tablespoons fresh lemon juice 1/4 cup coconut sugar 1 teaspoon vanilla powder Cheesecake batter: 1 1/2 cups cashews Spoon the cheesecake … Spoon about 1/4 cup cheesecake batter into each muffin cup. If making 2 dozen seems like overkill, the recipe can easily be cut in half. It’s sweetened with a touch of powdered monk fruit and is low carb, paleo and keto … These mini cheesecakes not only look very professional but they taste good too. These Mini Lemon Blueberry Cheesecakes are bright, creamy and delicious!. There may be some crust mixture left over. The … Add heavy cream and beat until fluffy and stiff peaks fork. Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the … Heat on low to medium until sugar is dissolved. Reduce heat and continue boiling and stirring for 1-2 minutes until thickened. Sprinkle each cheesecake with some of the remaining blueberries. If it has thickened too much to swirl, stir in one teaspoon of water at a time until it is about the same consistency as the cheesecake filling. Cut the butter in with a pastry blender until the mixture is coarse, set aside. Add in the sour cream, sugar, eggs, lemon juice, and lemon zest. They come together incredibly fast and still taste like a classic cheesecake. These Keto Lemon Blueberry Cheesecake Crumb Bars are the perfect combination of cheesecake and crumb cake. In a small saucepan over medium-high heat, bring the blueberries, sugar, cornstarch and lemon juice to a boil, stirring constantly. In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. They have a crisp crust topped with cheesecake, blueberries, and sweet golden crumbs. Mix until well combined, making sure to scrap the sides of the bowl. Mini lemon cheesecakes are the perfect treat paired with whipped cream, berries and homemade blueberry sauce! In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. With the mixer on low speed, gradually add the sugar-flour mixture to the cream cheese and mix until smooth. In a small saucepan over medium-high heat, bring the blueberries, sugar, cornstarch and lemon juice to a boil, stirring constantly. Store tightly covered in the refrigerator for up to four days. Beat whipped cream ingredients to medium stiffness. In a medium size mixing bowl, combine all ingredients for crumble topping. Strain the rest of the puree and use as a sauce later. 1 Tablespoon of Vanilla 1 teaspoon of lemon juice. This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect cute size. You still want some blueberry pieces. Your email address will not be published. Put the mini cheesecakes in the freezer for about 4 -5 hours. The Best American Bakery-Style Chocolate Chip Cookies, How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread), Austrian Topfen Dumplings (Topfenknödel). Mix in eggs one at a time, then blend in sour cream and vanilla. Crush the graham crackers or cookies in a food processor to make crumbs. Since these are no-bake, you don’t have to worry about cracking, sinking, or making sure your cake bakes *just* right as you would with traditional oven-baked cheesecake. Mix in the lemon juice and vanilla. Reduce heat and continue boiling and stirring for 1-2 minutes until … I think that is pretty evident with the amount of cheesecake recipes… This mini blueberry cheesecake is a soft, creamy and tasty dessert that the whole family will surely love. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an … Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. It’s safe to say that I love cheesecake. The lower crust is made of Graham Crackers … Spoon one small teaspoon of the blueberry swirl mixture on top of each cheesecake and swirl with a toothpick. It’s a very hard recipe to mess up, so it’s a great one for beginning bakers! Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Mini lemon blueberry cheesecakes are the perfect 2-bite treats for spring! Preheat oven to 325 degrees F. Line 24 (1/2-cup) muffin cups with paper liners or coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth. STEP 3 Spoon the cake mixture into the tins, about 1 heaped tbsp per case, then smooth over with the back of a spoon. If you avoid … All Right Reserved. A friend made me some lemon curd so I wanted to include it in my next recipe. Info. If you’re afraid of making cheesecake from scratch because of all the horror stories you’ve heard about dry, cracked cheesecake, have no fear. Let cool in the tin on a wire rack until room temperature, about 1 hour. Cream the sugar and cream cheese together slowly and evenly… Sprinkle a … This Mini Blueberry Cheesecake has 3 basic layers and 3 basic steps involved in making this. There will be blueberry sauce left over (perfect for use as pancake topping). This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect cute size. Scoop some blueberry puree onto the tofu filling and swirl in the puree with a chopstick. Bake for 20 minutes. All thoughts and opinions are my own . Bake the cheesecakes until almost set in the center, 32 to 35 minutes. Cheesecake can be pretty intimidating. Or in a large mixing bowl using a handheld mixer, beat the cream cheese on low speed … What you should eat in the morning to boost energy, stop cravings and support your overall health. Learn how to ace hot chocolate charcuterie boards! Stir in the remaining lemon juice, then the remaining flour. // Terms & Conditions // Privacy Policy. Swiss and salami have had their day. These Mini Lemon Cheesecakes with Blueberry Topping may be small, but they provide a huge amount of deliciousness! They are brilliant for dinner parties. It can either be topped with blueberry syrup or fresh blueberry. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. If making 2 dozen seems like overkill, the recipe can easily be cut in half. For the Lemon Blueberry Cheesecake: In a stand mixer bowl, fitted with the paddle attachment. this link is to an external site that may or may not meet accessibility guidelines. Vegan blueberry lemon mini cheesecakes are super rich and creamy, full of lemon and blueberry flavor and perfect for spring and summer! Crush vanilla wafers in the food processor or resealable bagMelt butter in microwave 20-30 seconds. Top cheesecakes with fresh whipped cream if desired. Prep Time:1 hour. Offers may be subject to change without notice. Line 12 standard muffin tins with paper liners. Each mini cheesecake is filled with a blueberry swirl and a simple blueberry topping! Combine graham cracker crumbs and oil in a small bowl. (At least I think so.) 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