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When it comes to desserts that encapsulate the essence of indulgence while simultaneously being easy to prepare, Blueberry Bliss Bites stand out as a top choice. These delightful mini cheesecakes offer a perfect balance of creaminess and fruity freshness, making them a fantastic addition to any gathering, celebration, or simply as a sweet treat to enjoy at home. Their bite-sized nature not only makes them easy to serve but also allows for a guilt-free indulgence that can satisfy cravings without overwhelming the palate.

Mini Blueberry Lemon Baked Cheesecakes

Discover the joy of Blueberry Bliss Bites, delightful mini cheesecakes that marry creamy textures with fresh blueberry flavors. Perfectly portioned for guilt-free indulgence, these bite-sized treats are a fantastic choice for any gathering or cozy night in. With an easy-to-follow recipe, even novice bakers can create these visually stunning desserts. Celebrate simple pleasures and elevate your dessert game with this deliciously easy recipe that promises to impress!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar (for the crust)

1/4 cup unsalted butter, melted

16 oz cream cheese, softened to room temperature

1/2 cup sour cream

1/2 cup granulated sugar (for the filling)

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for garnish)

1 tablespoon cornstarch

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (165°C). For easy removal, line a muffin tin with paper liners or thoroughly grease it with non-stick cooking spray.

    Prepare the Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir until the mixture resembles damp sand. Press this mixture firmly into the bottom of each muffin cup, using approximately 1 tablespoon for each.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it becomes completely smooth and creamy (about 2 minutes). Incorporate the 1/2 cup of granulated sugar, sour cream, lemon zest, lemon juice, and vanilla extract. Mix until all ingredients are well blended.

        Add the Eggs: Add the eggs to the mixture one at a time, making sure to mix thoroughly after each addition, but take care not to overmix. Gently fold in the fresh blueberries and cornstarch with a spatula until they are evenly dispersed throughout the batter.

          Fill the Muffin Tins: Carefully spoon the cheesecake filling over the prepared graham cracker crusts in the muffin tin, filling each cup about 3/4 full to allow for rising during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. They are done when the edges are firm, but the centers still have a slight jiggle to them, as they will continue to set while cooling.

              Cool and Chill: Once baked, remove the cheesecake bites from the oven and allow them to cool in the tin for 10 minutes. Afterward, transfer them to a wire rack to cool completely to room temperature. Once cool, refrigerate the bites for at least 2 hours to firm up before serving.

                Serve: To serve, gently peel the mini cheesecakes from the liners. For an eye-catching presentation, garnish each one with additional fresh blueberries and a sprinkle of lemon zest, if desired.

                  Prep Time, Total Time, Servings: 20 mins | 3 hrs (including chilling) | 12 servings