Miniature Lemon Blueberry Cheesecakes

• Vegetarian

• Produce

  • 1/2 pint Blueberries
  • 1 Lemon, large

• Refrigerated

  • 1 Egg, large

• Condiments

  • 6 tbsp Blueberry jam

• Baking & Spices

  • 1/2 tbsp Flour
  • 1/2 tsp Vanilla extract
  • 9 tbsp White sugar

• Snacks

  • 4 sheets Graham crackers

• Dairy

  • 2 tbsp Butter
  • 1 package Cream cheese

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking.
• In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
• Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
• In a medium sized bowl, combine the room temperature cream cheese and white sugar. Beat until smooth and creamy. Add in the flour, vanilla extract, egg, lemon juice, and lemon zest. Beat until combined. Feel free to add more zest as desired to personal taste preference.
• Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
• Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will have sunk in quite a bit (this is for the jam filling!)
• Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and ½ tablespoons of blueberry jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top.
• Immediately top with fresh blueberries.
• Place the last 1 and ½ tablespoon in the same small bowl and microwave for 10-15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired.