Lemon Blueberry Cheesecake Cups

By Ellie

12 Person

170 Minutes

277 Calories

These Lemon Blueberry Cheesecake Cups practically scream spring with their vibrant colors and bright flavors. They can be assembled and baked quickly and topped with whipped cream, blueberry sauce, and lemon zest for an extra touch. These cheesecake cups are also incredibly easy to make, it gives you more than enough creaminess.

Ingredients

Blueberry Sauce

1 tsp. Freshly squeezed lemon juice
3 tbsp. Granulated sugar
2 tbsp. Water
1/2 cup Wild blueberries, frozen or fresh

Whipped cream
1/2 cup Wild blueberries, frozen or fresh
1 tsp. Lemon zest
2 tbsp. Freshly squeezed lemon juice
1 tsp. Vanilla extract oil
1 Large egg, room temperature
1/4 cup Sour cream, room temperature
1/3 cup Granulated sugar
12 oz. Cream cheese, room temperature
12 Cookies

Method

01

Combine all blueberry sauce ingredients in a medium saucepan over medium heat. Let mixture come to a boil and then reduce to a simmer and let cook for about 6-7 minutes until blueberries have burst and the mixture is syrupy.
02

Pour sauce into jar or bowl and let cool completely before using cheesecake cups.
03

Pre-heat oven to 275 degrees F. Place cupcake liners in a 12-cavity muffin tin and place a cookie in the bottom of each. In the bowl of a stand mixer or a large bowl with a hand mixer, beat cream cheese until fluffy. Add sugar and beat until combined.
04

Add sour cream, egg, vanilla, lemon juice, and lemon zest and blend until combined. Fold in blueberries. Spoon cheesecake batters evenly over cookies in the muffin tin, filling almost to the top.
05

Bake for 22-24 minutes, until cheesecakes are set. Remove from oven and rest tin on a baking rack until cool. Then, place in the fridge for at least 2 hours before removing cheesecake cups from tin and cupcake liners.
06

Before serving, top cheesecake cups with whipped cream and blueberry sauce, if desired.

Related Tags

Lemon Blueberry Cheesecake Cups

3.5

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Calorie 277 Kcal
Prep Time 20 Mins
Cook Time 150 Mins
Total Time 170 Mins

02 Ingredients

Blueberry Sauce

1 tsp. Freshly squeezed lemon juice

3 tbsp. Granulated sugar

2 tbsp. Water

1/2 cup Wild blueberries, frozen or fresh

Whipped cream

1/2 cup Wild blueberries, frozen or fresh

1 tsp. Lemon zest

2 tbsp. Freshly squeezed lemon juice

1 tsp. Vanilla extract oil

1 Large egg, room temperature

1/4 cup Sour cream, room temperature

1/3 cup Granulated sugar

12 oz. Cream cheese, room temperature

12 Cookies

03 Method

Step 1

Combine all blueberry sauce ingredients in a medium saucepan over medium heat. Let mixture come to a boil and then reduce to a simmer and let cook for about 6-7 minutes until blueberries have burst and the mixture is syrupy.

Step 2

Pour sauce into jar or bowl and let cool completely before using cheesecake cups.

Step 3

Pre-heat oven to 275 degrees F. Place cupcake liners in a 12-cavity muffin tin and place a cookie in the bottom of each. In the bowl of a stand mixer or a large bowl with a hand mixer, beat cream cheese until fluffy. Add sugar and beat until combined.

Step 4

Add sour cream, egg, vanilla, lemon juice, and lemon zest and blend until combined. Fold in blueberries. Spoon cheesecake batters evenly over cookies in the muffin tin, filling almost to the top.

Step 5

Bake for 22-24 minutes, until cheesecakes are set. Remove from oven and rest tin on a baking rack until cool. Then, place in the fridge for at least 2 hours before removing cheesecake cups from tin and cupcake liners.

Step 6

Before serving, top cheesecake cups with whipped cream and blueberry sauce, if desired.

04 Author