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Mini Lemon And Blueberry Cheesecake Cupcakes Recipe

Mini Lemon and Blueberry Cheesecake Cupcakes Recipe
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Cooking Time : 32 minutes
Serving : 9
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Prepare the ingredients before making Mini Lemon and Blueberry Cheesecake Cupcakes in your home. Then, follow these steps below to serve Mini Lemon and Blueberry Cheesecake Cupcakes for your family or friends.

Ingredients: Mini Lemon and Blueberry Cheesecake Cupcakes

  • Crust
  • 4 stick graham crackers
  • 1 tbsp white sugar
  • 2 tbsp butter, melted
  • Cheesecake Filling
  • 1 packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 tsp lemon zest
  • Topping
  • 6 tbsp blueberry jam, separated
  • 1/2 pints blueberries
  • 1 powdered sugar for dusting

How to Make Mini Lemon and Blueberry Cheesecake Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make Mini Lemon and Blueberry Cheesecake Cupcakes in your home by yourself.

    Step 1
  • CRUST:
  • Step 2
  • Preheat the oven to 350°F.
  • Step 3
  • Line a muffin tin with 9 liners.
  • Step 4
  • Fill the empty spaces with water to ensure even baking.
  • Step 5
  • Crush or chop the graham crackers to crumbs and stir into the sugar and melted butter.
  • Step 6
  • Press n even amount of Graham cracker crumbs into each muffin liner.
  • Step 7
  • Press down the crust with a bottle cap an set aside.
  • Step 8
  • FILLING:
  • Step 9
  • In a medium sized bowl, combine the of rented cream cheese an white sugar. Beat until smooth and creamy.
  • Step 10
  • Add the vanilla extract, egg, and lemon zest. Beat until combined.
  • Step 11
  • Pour the cheesecake filling evenly between the 9 cups and bake for 20-22 minutes. The centers will still jiggle a bit by the edges should a very light brown.
  • Step 12
  • Remove from oven and let cool at room temperature for 30 minutes.
  • Step 13
  • Transfer the cups to the fridge and let cool for at least 2 hours.
  • Step 14
  • The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.
  • Step 15
  • TOPPING:
  • Step 16
  • Once the cheesecakes have cooled, place 4 1/2 TBsp of blueberry jam in a small bowl and microwave for 20-25 seconds.
  • Step 17
  • Spoon 1/2 TBsp of jam on the top of each cheesecake and spread to cover the top.
  • Step 18
  • Immediately top with fresh blueberries.
  • Step 19
  • Place the last 1 1/2 TBsp jam in the same bowl and microwave for 10-15 seconds.
  • Step 20
  • Using a pastry brush, brush the tops of all the blueberries with the jam.
  • Step 21
  • Dust the tops with powdered sugar.
  • Step 22
  • Serve immediately.
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