Ingredients
Scale
- 1 cup fresh blueberries (140 g)
- 1 tbsp white sugar (13 g)
- 1 tsp freshly squeezed lemon juice
- 1 tsp cornflour
- 2 tsp water
- 1 cup crushed graham crackers (120 g, about 8 sheets)
- 3 tbsp white sugar (40 g)
- 3 1/2 tbsp butter, melted (50 g)
- 16 oz cream cheese, softened
- 1/2 cup white sugar (100 g)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- Zest from 1 lemon
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Instructions
- Prepare the blueberry sauce: Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Mash as berries soften. Mix water and cornflour, add to saucepan, cook 1-2 minutes until thickened, strain, and set aside.
- Prepare the crust: Preheat oven to 325°F. Line muffin pans with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter. Press into muffin cavities and bake 5 minutes. Cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla. Mix in eggs one at a time until just combined.
- Assemble cheesecakes: Distribute filling evenly in muffin cavities. Spoon blueberry sauce on top and gently swirl with a toothpick.
- Bake: 325°F for 17-20 minutes until tops are set. Cool at room temperature 1 hour.
- Chill & serve: Refrigerate 3-4 hours or overnight. Serve chilled.
Notes
- Use full-fat cream cheese for best texture.
- Do not overmix the batter to avoid cracks.
- These can be made ahead and stored in the fridge for up to 5 days.
- Freeze without blueberry topping for up to 3 months; add topping when serving.
- Prep Time: 30-45 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian