Lemon mini Cheesecakes with Fresh Blueberry Sauce



2 (8 oz.) packages cream cheese, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla

1 teaspoon fresh lemon juice

2 eggs

cupcake holders

vanilla wafers

Blueberry Sauce:

2 cups fresh blueberries

1/4 cup granulated sugar

1 Tablespoon cornstarch

1 Tablespoon fresh lemon juice


Place one vanilla wafer into each cupcake holder. Beat together softened cream cheese, sugar, vanilla and lemon juice until smooth. Add 2 whole eggs and blend well. Pour into prepared cupcake pan. Bake at 325 degrees F. for 20 minutes. Makes about 20 mini cheesecakes. Fill any empty spots in your cupcake pan with water before baking. This helps the cheesecakes bake more evenly. Let cool completely and chill in refrigerator, preferably overnight.

Make sauce before serving. Combine blueberries, sugar, corn starch, and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing blueberries slightly, until sauce has reduced and slightly thickens (about 5-10 minutes). Remove from heat and let cool. Serve over mini Cheesecakes. Enjoy!

Recipe for mini Cheesecakes is originally from a friend in Texas. I changed it slightly.

Recipe for Blueberry Sauce is from Foodnetwork Canada (just the sauce part)

Notes: Add some lemon zest to the cheesecake batter next time to boost the lemon flavor.

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