On Monday, I shared a post about how to make stabilized whipped cream. So today I’m showing you one way that you can use that whipped cream recipe with these delicious mini lemon blueberry cheesecakes.

While there are a few steps to these mini cheesecakes, they are pretty easy to make. And since they need to be refrigerated for a few hours, they’re a perfect dessert that you can prep ahead of time or freeze for whenever you need them.

You can even leave off the blueberry swirl for a regular mini lemon cheesecake or swap out the blueberries with your favorite berry!

To make these mini lemon blueberry cheesecakes, you’ll start out by making the blueberry swirl. The swirl is a mixture of blueberries, sugar, lemon juice, water, and cornstarch cooked down in a saucepan.

For the blueberry swirl:

  • 1 cup (140 grams) fresh blueberries
  • 1 tablespoon (13 grams) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons water

For the graham cracker crust:

  • 1 cup (120 grams) graham cracker crumbs (about 8 full-sheets)
  • 3 tablespoons (40 grams) granulated sugar
  • 3 and 1/2 tablespoons (50 grams) butter, melted

For the lemon cheesecake filling:

  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice

Zest of 1 lemon

  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature

To make the blueberry swirl:

  1. Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries begin to soften and release their juices, mashing the berries as it cooks. Once the mixture begins to bubble, whisk together the water and cornstarch then add it to the saucepan. Allow to cook for another 1-2 minutes, continuing to mash the berries and stirring, until the mixture has thickened.
  2. Once the mixture has thickened, remove from the heat. Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture through it. Discard any solids from the strainer and set aside the blueberry sauce to cool.
  3. ..................................................

for full instruction please see : www.livewellbakeoften.com

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