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Lemon-Blueberry Cheesecake Cupcakes

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  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 47 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Creamy lemon cheesecake cupcakes with a buttery graham cracker crust and a glossy blueberry topping, perfectly balanced between sweet and tangy in individual portions.

Ingredients

Units Scale
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit and line a 12 cup muffin tin with cupcake liners.
  2. In a small bowl, mix the graham cracker crumbs and melted butter until evenly combined.
  3. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner to form the crust.
  4. In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
  5. Add the eggs one at a time, mixing gently after each addition.
  6. Stir in the fresh lemon juice, lemon zest, and vanilla extract until just combined.
  7. Divide the cheesecake batter evenly among the prepared crusts.
  8. Bake for 18 to 22 minutes, until the centers are just set. Remove and cool completely at room temperature.
  9. In a small saucepan, combine the blueberries, 2 tablespoons granulated sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and becomes glossy. Let cool completely.
  10. Spoon the cooled blueberry topping over the chilled cheesecakes.
  11. Refrigerate for at least 2 hours before serving.

Notes

  • Use room temperature cream cheese for the smoothest filling.
  • Do not overmix once the eggs are added to prevent cracking.
  • Chill fully before adding the topping for clean presentation.
  • Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 240
  • Sugar: 16g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Find it online: https://www.cookingflash.com/lemon-blueberry-cheesecake-cupcakes/