Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 2 large eggs
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F (160°C) and line muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press 1 tbsp into each liner. Bake 5-7 min. Cool.
- Beat cream cheese until smooth. Add 1/2 cup sugar, vanilla, lemon juice, and zest. Mix well.
- Add eggs one at a time, mixing gently. Toss blueberries with cornstarch and fold into batter.
- Spoon batter into liners 3/4 full. Bake 18-20 min until centers set and slightly jiggly. Cool in oven 15 min with door ajar.
- Cool completely at room temperature, then refrigerate at least 2 hours or overnight. Serve chilled, optionally with extra blueberries or whipped cream.
Notes
- Use room temperature cream cheese and eggs for smooth batter.
- Do not overmix to avoid cracks.
- Can be made ahead and stored in fridge for 2 days or overnight.
- Presentation tip: garnish with fresh blueberries and mint sprig.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian