Those of you who have known me throughout my blogging journey, truly understand that my favorite kind of recipe consists of that water-in-your-mouth, your sweet tooth will bed satisfied, whether it be big or small. Cheesecake often does it for me. It surely never disappoints (unless I obviously purchase it from somewhere that just doesn’t get it right). Haha! Anyway, for this weekend’s dessert choice, I made Lemon Cheesecake Bites topped with Blueberry. Now, I often use the Lemon + Blueberry combo in many of my deserts, but this was a first time for me with cheesecake.
Usually, I’d make (or purchase) the classic NY cheesecake with either cherries or strawberries on top, but this one was a WINNER in my book. I wasn’t aware that lemon even married well with cheesecake, until now! It’s not at all overpowering and the hint of lemon (especially because of the lemon zest) is super refreshing and almost a light puncher in flavor, to say the least. In addition, the blueberries (which were canned by the way) definitely added a nice subtle sweetness to everything, without the need to gulp down an entire bottle of water immediately after consumption. Haha! Plus, I decided to add a bit of cinnamon to my crust because while there’s not an obvious distinction by itself, cinnamon does a great job of adding a hint of spice to anything sweet. Besides, how can you feel guilty satisfying your sweet tooth in such small bites, right? I know.
Lemon Cheesecake Bites w/ Blueberries Recipe
- 1 pack of honey graham crackers (minced into crumbs)
- 4 Tbsps butter (melted)
- 2 (8 oz) packages cream cheese (softened)
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 can of Blueberry topping (or you can make your own blueberry topping from scratch)
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix the graham cracker crumbs, cinnamon, with melted butter, stir until well combined and begins to look crumby/moist.
Spoon about 1/2 teaspoon of crumbs into each cupcake liner and pat down. Bake in the oven for about 8 minutes.
Meanwhile, mix together cream cheese and sugar, until fluffy on medium-high speed of electric mixer.
Add eggs, lemon zest, lemon juice, and vanilla extract until well combined.
Top each crust (in cupcake line) with the mixture, filling the cups almost to the top.
Bake for 15 minutes or so, until fully raised and airy-looking.
Remove from oven and let cool completely, about 15-20 minutes.
Once cool, top each cheesecake with about 1 Tablespoon of the berry topping and chill in the refrigerator until ready to serve.
DO YOU LIKE LEMON + BLUEBERRIES? IF SO, WHAT IS YOUR FAVORITE SWEET TREAT WITH THESE TWO FLAVORS?
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