Ingredients
Equipment
Method
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, 1 tablespoon of granulated sugar, and melted butter until the mixture resembles wet sand.
- Line your mini muffin tin with paper liners (if using) and press about a tablespoon of the graham cracker mixture firmly into the bottom of each muffin cup. Use the back of a spoon or your fingers to compact it down evenly.
- In another mixing bowl, beat the softened cream cheese with a whisk until smooth. Gradually add in 1/2 cup of granulated sugar, 1/2 tablespoon of flour, and 1/2 teaspoon of vanilla extract. Mix until combined.
- Add in the egg, lemon zest, and lemon juice. Beat the mixture until just combined and smooth. Be careful not to overmix, as this can add too much air to the batter.
- Spoon in 4 tablespoons of blueberry jam into the cheesecake mixture and gently fold it in with a spatula, creating a lovely marbled effect.
- Carefully pour the cheesecake filling over the prepared graham cracker crusts, filling each muffin cup about 3/4 of the way full.
- Place the muffin tin in the oven and bake for 15-18 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Once baked, remove the cheesecakes from the oven and let them cool in the tin for about 10 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours, or until completely set.
- Before serving, top each mini cheesecake with a dollop of the remaining 2 tablespoons of blueberry jam and a few fresh blueberries. If desired, dust with powdered sugar for an extra touch of sweetness.
Notes
- For a more intense blueberry flavor, consider using fresh blueberries throughout the filling instead of jam.
- Make these cheesecakes a day in advance; they taste even better after chilling overnight.
- If you prefer a firmer cheesecake, add an extra egg or a tablespoon of cornstarch to the filling.