Mini Lemon And Blueberry Cheesecake Cupcakes Recipe by HardDog1110
Mini Lemon and Blueberry Cheesecake Cupcakes Cooking Instructions 32 mins 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. 1 CRUST: 1 CRUST: 2 Preheat the oven to 350°F. 2 Preheat the oven to 350°F. 3 Line a muffin tin with 9 liners. 3 Line a muffin tin with 9 liners. 4 Fill the empty spaces with water to ensure even baking. 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. 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. 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. 7 Press down the crust with a bottle cap an set aside. 8 FILLING: 8 FILLING: 9 In a medium sized bowl, combine the of rented cream cheese an white sugar. Beat until smooth and creamy. 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. 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. 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. 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. 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. 14 The cheesecakes may have risen in the oven and will deflate quite a bit while cooling. 15 TOPPING: 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. 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. 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. 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. 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. 20 Using a pastry brush, brush the tops of all the blueberries with the jam. 21 Dust the tops with powdered sugar. 21 Dust the tops with powdered sugar. 22 Serve immediately. 22 Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Creamy Cheesy Chicken Fat Burning Cabbage Soup Jacked Up Potatoes Fluffy Peanut Butter Cream Cheese Frosting mixed berry mojitos Crockpot Creamy Cheesy Chicken Fat Burning Cabbage Soup Jacked Up Potatoes Fluffy Peanut Butter Cream Cheese Frosting mixed berry mojitos Marinated Tuna Rice Bowl Mulligatawny All purpose seasoning with a "Mule-Kick" sausage casserole California style Fresh and Healthy Taco Salad Easy Cooking in One Bowl Microwave Apple Steamed Bread Stir fry Fluffy Peanut Butter Cream Cheese Frosting Teriyaki sauce Classic Hot Chocolate Marinated Tuna Rice Bowl Mulligatawny All purpose seasoning with a "Mule-Kick" sausage casserole California style Fresh and Healthy Taco Salad Easy Cooking in One Bowl Microwave Apple Steamed Bread Stir fry Fluffy Peanut Butter Cream Cheese Frosting Teriyaki sauce Classic Hot Chocolate