These Lemon Cheesecake Bites w/ Blueberries are definitely satisfying to your biggest sweet teeth. While Lemon + Blueberries are often used in many desserts, this combo definitely creates an even bigger punch as the velvety cream cheese works perfectly together with the hint of lemon and bold blueberry goodness. These bites are absolutely creamy, fluffy, with a little bit of crunch from the Graham cracker crust.
1Tbspjuice of a lemon(Add an additional Tbsp for more Lemon flavor!)
1TbspArrowroot powder + 2 Tbsps warm water
Graham Cracker Crust:
Preheat the oven to 350 degrees Fahrenheit and add cupcake liners to a cupcake pan.
Grind the graham crackers and chocolate slices, until almost finely ground (it's OK to leave a few medium chunks, if your'e a lover a little crunch!). Combine the Graham cracker, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press down into the bottoms with your fingers to ensure that it's perfectly covering the bottom.
Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you're ready to use.
Lemon Cheesecake Filling:
In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract, lemon juice, lemon zest, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Add a pinch of cinnamon at this point, if desired (I always love taking flavor to another level).
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
Bake the cheesecakes for 18-20 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator.
Meanwhile, begin making the Blueberry topping.
In a saucepan, add the blueberries, juice of a lemon, organic pure cane sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. To thicken, add arrowroot mixture to blueberry sauce and stir until thickened.
Remove from the heat and let cool for a few minutes. **NOTE: The consistency should look slightly runny, but thick and gooey.**
Top each cheesecake with 1 Tbsp of Blueberry topping and lemon zest. Repeat until all cheesecakes are topped.
Refrigerate until ready to serve. Enjoy!
**Cheesecakes are best when well covered in the refrigerator and can last for 4-5 days for optimal freshness.**