Mini Lemon Blueberry Cheesecakes (No-Bake)

Graham Cracker Crust

Ingredients:

• 1½ cups graham cracker crumbs (about 12 crackers)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

Instructions:

1. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt.
3. Mix until the mixture resembles wet sand and holds together when pressed.
4. Divide mixture evenly among muffin cups (about 2 tablespoons each).
5. Press firmly into the bottom of each cup using the back of a spoon or small measuring cup.
6. Refrigerate while preparing the filling.

Lemon Cheesecake Filling

Ingredients:

• 16 oz cream cheese, softened to room temperature
• ½ cup powdered sugar
• 1 cup heavy whipping cream
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 packet (1 tablespoon) unflavored gelatin
• 3 tablespoons water

Instructions:

1. Sprinkle gelatin over water in a small bowl. Let stand for 5 minutes to bloom.
2. Microwave the bloomed gelatin for 15-20 seconds until dissolved. Set aside to cool slightly.
3. In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy (about 2-3 minutes).
4. Add powdered sugar, lemon juice, lemon zest, and vanilla. Beat until well combined.
5. Add the cooled gelatin mixture and beat until incorporated.
6. In a separate bowl, whip heavy cream to stiff peaks.
7. Gently fold the whipped cream into the cream cheese mixture in three additions until just combined.
8. Divide filling evenly among the prepared crusts (about ¼ cup each).
9. Smooth tops with a small offset spatula or back of a spoon.
10. Refrigerate for at least 4 hours or overnight.

Blueberry Topping

Ingredients:

• 1 cup fresh blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

Instructions:

1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat for 3-4 minutes until berries start to burst.
3. Mix cornstarch with water to create a slurry.
4. Add cornstarch slurry to the berries and cook for another 1-2 minutes until thickened.
5. Remove from heat and cool completely before using.
6. Alternatively, for fresh topping, simply toss fresh blueberries with a little sugar and lemon juice.

Assembly and Finishing

Instructions:

1. Once cheesecakes are set, top each with a spoonful of blueberry topping.
2. Garnish with additional fresh blueberries and a small curl of lemon zest if desired.
3. Keep refrigerated until ready to serve.

Optional Garnishes:

• Fresh mint leaves
• Candied lemon peel
• Whipped cream rosettes
• Lemon zest curls
• Powdered sugar dusting

Tips for Success:

• Room temperature ingredients: Make sure cream cheese is fully softened for smooth mixing
• Don’t overbeat: Once you add the whipped cream, fold gently to maintain airiness
• Gelatin technique: Make sure gelatin is completely dissolved and cooled before adding
• Crust pressing: Use a small glass or measuring cup to evenly press crusts
• Storage: Keep covered in refrigerator to prevent absorbing other flavors
• Removal: Use a small offset spatula to help remove from muffin tin if not using liners