Blueberry Lemon Cheesecake Cups are a delightful dessert that combines the tangy flavor of fresh lemons with the sweetness of blueberries, all nestled in a creamy cheesecake filling. These individual cups are not only easy to make but also perfect for serving at parties or enjoying as a refreshing treat on a warm day. With a buttery graham cracker crust, smooth cheesecake layer, and vibrant blueberry topping, this recipe is sure to impress your guests and satisfy your sweet tooth.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- For the blueberry topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon the mixture into the bottom of serving cups, pressing it down firmly to create an even layer.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar, vanilla extract, eggs, sour cream, lemon juice, and lemon zest. Mix until well combined and creamy.
Step 3: Assemble the Cups
Pour the cheesecake filling over the prepared crust in each cup, filling them about 3/4 full. Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Step 4: Prepare the Blueberry Topping
In a saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
Step 5: Serve
Once the cheesecake cups are chilled, top each with the blueberry mixture. Serve immediately or store in the refrigerator until ready to enjoy.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just ensure they are thawed and drained before cooking them for the topping.
How long can I store Blueberry Lemon Cheesecake Cups?
These cheesecake cups can be stored in the refrigerator for up to 3 days. Make sure to cover them tightly to prevent them from drying out.
Can I make these cheesecake cups ahead of time?
Absolutely! You can prepare the crust and cheesecake filling a day in advance. Just add the blueberry topping right before serving for the best flavor and presentation.
What can I substitute for sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and flavor in the cheesecake filling.