Recipe: Appetizing Mini Lemon and Blueberry Cheesecake Cupcakes

Mini Lemon and Blueberry Cheesecake Cupcakes. 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.

Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible. Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy Raspberry Lemonade Cheesecake Bars. No Bake Strawberry Lemonade Mini Cheesecakes. You can cook Mini Lemon and Blueberry Cheesecake Cupcakes using 14 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Mini Lemon and Blueberry Cheesecake Cupcakes

1. Prepare of Crust.
2. Prepare 4 stick of graham crackers.
3. Prepare 1 tbsp of white sugar.
4. You need 2 tbsp of butter, melted.
5. You need of Cheesecake Filling.
6. Prepare 1 packages of cream cheese, softened.
7. It's 1/2 cup of white sugar.
8. Prepare 1/2 tsp of vanilla extract.
9. You need 1 large of egg.
10. Prepare 1/2 tsp of lemon zest.
11. Prepare of Topping.
12. You need 6 tbsp of blueberry jam, separated.
13. You need 1/2 pints of blueberries.
14. Prepare 1 of powdered sugar for dusting.

These Lemon Blueberry Cupcakes use lemon juice, lemon zest, and are topped with a lemon cream cheese frosting to really bring out the lemon flavor! These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.

Mini Lemon and Blueberry Cheesecake Cupcakes step by step

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..

The frosting is a simple classic buttercream, made mostly of butter and sugar. Using a small spoon, add about two scoops of the graham cracker crumb mixture into each cupcake liner. Press into bottom of mini muffins cups. Beat cream cheese Beat in cornstarch, lemon zest, lemon juice and vanilla. Add eggs one at a time, scraping well after each addition.