Homemade Mini Blueberry Lemon Cheesecakes R Food To make the graham cracker crust: preheat oven to 325°f. line two standard 12 count muffin pans (or one standard 24 count muffin pan) with 14 cupcake liners and set aside. combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until well combined. Make lemon infused sugar. using a hand mixer or stand mixer, beat together the powdered sugar and lemon zest in a large mixing bowl on low speed until the sugar is fragrant, 1 2 minutes. beat in cream cheese. add in the cream cheese and beat until smooth and creamy, 2 3 minutes. a dd sour cream and lemon juice.
Mini Lemon Blueberry Cheesecake Bites Live Well Bake Often Beat at low and even speeds (in the same direction) until smooth and creamy. add in the 1 2 tablespoon flour, 1 2 teaspoon vanilla extract, 1 large egg, 2 tablespoons lemon juice, and 1 2 tablespoon lemon zest. beat at low and even speeds until combined and smooth. spoon the cheesecake filling evenly between the 9 cups and bake for 23 27. Press about 2 teaspoons in the bottom of each muffin cup. beat ricotta in a large mixing bowl with an electric mixer until smooth. add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. fold in 1 cup blueberries. spoon about 1 4 cup cheesecake batter into each muffin cup. Place the pans in the oven and bake for 17 20 minutes or until set on top and jiggly in the center. remove the pan from the oven and cool for 15 minutes. then gently remove and place on a wire rack to cool for another 45 minutes. cover well and refrigerate until completely chilled. Preheat the oven to 350 o f (180 o c) and prepare a 9 inch springform pan. pulse graham crackers in a food processor until crushed into fine crumbs. add melted butter and sugar and pulse to combine. press the crumb mixture into the bottom and slightly up the side of the pan, about 1 inch, forming a thick crust.
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