Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mini lemon and blueberry cheesecake cupcakes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Mini Lemon and Blueberry Cheesecake Cupcakes is something which I have loved my entire life.

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:

1. Take Crust
2. Prepare 4 stick graham crackers
3. Prepare 1 tbsp white sugar
4. Prepare 2 tbsp butter, melted
5. Prepare Cheesecake Filling
6. Get 1 packages cream cheese, softened
7. Make ready 1/2 cup white sugar
8. Prepare 1/2 tsp vanilla extract
9. Get 1 large egg
10. Make ready 1/2 tsp lemon zest
11. Make ready Topping
12. Take 6 tbsp blueberry jam, separated
13. Get 1/2 pints blueberries
14. Get 1 powdered sugar for dusting

Instructions to make Mini Lemon and Blueberry Cheesecake Cupcakes:

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

So that is going to wrap it up with this special food mini lemon and blueberry cheesecake cupcakes recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!