Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mini lemon and blueberry cheesecake cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Mini Lemon and Blueberry Cheesecake Cupcakes is something which I’ve loved my whole life. They are fine and they look wonderful.
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. To make these mini lemon blueberry cheesecakes, you'll start out by making the blueberry swirl. The swirl is a mixture of blueberries, sugar, lemon juice, water, and cornstarch cooked down in a saucepan.
To begin with this particular recipe, we have to prepare a few components. You can have mini lemon and blueberry cheesecake cupcakes using 14 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Mini Lemon and Blueberry Cheesecake Cupcakes:
- Get Crust
- Take 4 stick graham crackers
- Prepare 1 tbsp white sugar
- Prepare 2 tbsp butter, melted
- Get Cheesecake Filling
- Make ready 1 packages cream cheese, softened
- Take 1/2 cup white sugar
- Prepare 1/2 tsp vanilla extract
- Make ready 1 large egg
- Make ready 1/2 tsp lemon zest
- Prepare Topping
- Take 6 tbsp blueberry jam, separated
- Get 1/2 pints blueberries
- Get 1 powdered sugar for dusting
Spoon cream cheese mixture over Oreos. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in icing sugar, lemon. I thought I would try something different to my usual cupcake recipes.
Instructions to make Mini Lemon and Blueberry Cheesecake Cupcakes:
- CRUST:
- Preheat the oven to 350°F.
- Line a muffin tin with 9 liners.
- Fill the empty spaces with water to ensure even baking.
- Crush or chop the graham crackers to crumbs and stir into the sugar and melted butter.
- Press n even amount of Graham cracker crumbs into each muffin liner.
- Press down the crust with a bottle cap an set aside.
- FILLING:
- In a medium sized bowl, combine the of rented cream cheese an white sugar. Beat until smooth and creamy.
- Add the vanilla extract, egg, and lemon zest. Beat until combined.
- 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.
- Remove from oven and let cool at room temperature for 30 minutes.
- Transfer the cups to the fridge and let cool for at least 2 hours.
- The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.
- TOPPING:
- Once the cheesecakes have cooled, place 4 1/2 TBsp of blueberry jam in a small bowl and microwave for 20-25 seconds.
- Spoon 1/2 TBsp of jam on the top of each cheesecake and spread to cover the top.
- Immediately top with fresh blueberries.
- Place the last 1 1/2 TBsp jam in the same bowl and microwave for 10-15 seconds.
- Using a pastry brush, brush the tops of all the blueberries with the jam.
- Dust the tops with powdered sugar.
- Serve immediately.
A friend made me some lemon curd so I wanted to include it in my next recipe. These mini cheesecakes not only look very professional but they taste good too. There's something about cheesecake that makes it a favorite dessert choice for everyone. The creamy and smooth center contrasts the crust for a delicious treat. This Mini Cheesecakes recipe is easy and versatile.
So that is going to wrap this up for this special food mini lemon and blueberry cheesecake cupcakes recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
