I love anything cheese and that means desserts included, anytime I am at a restaurant or someone’s house and there is cheesecake on the menu I begin to drool and have to catch my bottom lip from hitting the table!
Now that you are up to speed on my addiction to cheese I will fill you in on my easy go to cheesecake recipe…
These mini cheesecakes are perfect to bring to any gathering or just to have as a midnight snack! I stuffed juicy blueberries in the middle of these beauties and infused lemon throughout the entire cheesecake making them light and refreshing, and topped it all off with velvety blueberry jam… I promise you will enjoy making these for your friends and family and especially for yourself ;-)
16 oz. cream cheese, softened
1 cup plus 4 tbsp. granulated sugar
1 ½ tsp. vanilla extract
Zest and juice of one lemon
¼ cup all purpose flour
1 ½ cups graham cracker crumbs
¼ cup butter, melted
1 cup fresh blueberries
1 Jar Blueberry Jam
Preheat oven to 350 degrees and line 2 cupcake pans with cupcake liners.
In a large bowl using an electric mixer cream together the cream cheese, 1 cup sugar, vanilla extract, and lemon juice until smooth. Next, beat in the eggs one at a time making sure each egg is fully incorporated before adding in the next one. Once eggs have been mixed in, beat in the flour and set mixture aside.
In a medium bowl mix together the graham cracker crumbs, 4 tbsp. sugar, lemon zest, and melted butter; mix together until the mixture feels like wet sand.
Spoon graham cracker crust mixture into each lined muffin cup and press down to make an even layer. Place 3 to 4 blueberries on top of the crust, spoon the cream cheese mixture over top of the crust and blueberries.
Bake at 350 degrees for 20 minutes, once baked set them aside to cool completely. Once cooled, spoon a dollop of blueberry jam over the top of the cheesecakes and lightly dust with powdered sugar and they are ready to serve!