Lemon Blueberry Mini Cheesecake: 12 Perfect Bites

Lemon Blueberry Mini Cheesecake Cupcakes

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Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Divide the crumb mixture evenly among the muffin cups, pressing it down firmly to form a crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until smooth.
Gently fold in the fresh blueberries, being careful not to break them.
Spoon the cheesecake filling over the crusts in the muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly. They will firm up as they cool.
Remove from the oven and let the mini cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set.
Before serving, top each mini cheesecake with additional fresh blueberries and a sprinkle of lemon zest if desired.
Serve chilled and enjoy.