Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mini lemon and blueberry cheesecake cupcakes. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mini Lemon and Blueberry Cheesecake Cupcakes is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Mini Lemon and Blueberry Cheesecake Cupcakes is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook mini lemon and blueberry cheesecake cupcakes using 14 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Mini Lemon and Blueberry Cheesecake Cupcakes:

1. Get Crust
2. Get graham crackers
3. Make ready white sugar
4. Get butter, melted
5. Get Cheesecake Filling
6. Prepare cream cheese, softened
7. Make ready white sugar
8. Make ready vanilla extract
9. Take egg
10. Make ready lemon zest
11. Get Topping
12. Take blueberry jam, separated
13. Prepare blueberries
14. Take powdered sugar for dusting

Instructions to make Mini Lemon and Blueberry Cheesecake Cupcakes:

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.

So that’s going to wrap this up with this exceptional food mini lemon and blueberry cheesecake cupcakes recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!