Miniature sized cheesecakes flavored with a hint of lemon, topped with blueberry jam, and covered with lots of fresh blueberries. A sprinkle of powdered sugar gives these cheesecakes the perfect finishing touch.
Servings: 9 cheesecakes
4 sheets of graham crackers
1 tablespoon white sugar
2 tablespoons butter melted
1 package (8 ounces) cream cheese softened to room temperature
1/2 cup white sugar
1/2 tablespoon flour
1/2 teaspoon vanilla extract
1 large egg
1 large lemon (1/2 tablespoon lemon zest and 2 tablespoons lemon juice)
6 tablespoons blueberry jam separated
1/2 pint blueberries
Optional: powdered sugar for dusting
- Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking.
- In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
- Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
- Visit Miniature Lemon Blueberry Cheesecakes @ chelseasmessyapron.com for full instructions.