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Creating the perfect filling for your Blueberry Bliss Bites is crucial to achieving that delightful texture and flavor balance. Begin by beating the cream cheese until it’s smooth and creamy. This step is vital since it ensures that your filling will be light and airy. Use a hand mixer or stand mixer at medium speed for about 1-2 minutes, scraping down the sides of the bowl to incorporate any lumps.

Mini Blueberry Lemon Baked Cheesecakes

Indulge in the delightful world of Blueberry Bliss Bites, the perfect mini dessert sensation for any celebration! These bite-sized treats blend creamy cheesecake with fresh blueberries and a hint of lemon for a refreshing twist. With a simple recipe that’s easy to follow, even novice bakers can impress guests with this elegant dessert. Whether for a party or a sweet treat at home, Blueberry Bliss Bites are a delicious way to elevate your dessert game. Enjoy the flavor and celebrate the joy of baking!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar (for crust)

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar (for filling)

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (plus additional for garnish)

1 tablespoon cornstarch

Instructions
 

Preheat the Oven: Begin by setting your oven to 325°F (165°C). Prepare a muffin tin by lining it with paper liners or greasing it generously with non-stick cooking spray to ensure easy removal later.

    Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Use approximately 1 tablespoon of this mixture to press firmly into the bottom of each muffin cup, creating an even crust layer.

      Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Incorporate the 1/2 cup granulated sugar, sour cream, lemon zest, lemon juice, and vanilla extract into the cream cheese. Mix well until completely blended.

        Add the Eggs: Incorporate the eggs into the mixture one at a time, mixing just until combined after each addition—avoid overmixing. Gently fold in the fresh blueberries and cornstarch with a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.

          Fill the Muffin Tins: Spoon the cheesecake filling into each muffin cup over the prepared crusts, filling each one about 3/4 of the way full to allow space for rising.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges appear set and the center has a slight jiggle. The cheesecakes will continue to firm up as they cool.

              Cool and Chill: Once out of the oven, let the mini cheesecakes cool in the muffin tin for about 10 minutes. Carefully transfer them to a wire rack to cool completely to room temperature. After cooling, refrigerate them for at least 2 hours to let them set fully before serving.

                Serve: When ready to enjoy, gently remove the mini cheesecakes from their liners. For an extra touch, garnish each bite with a few fresh blueberries and an optional sprinkle of lemon zest.

                  Prep Time, Total Time, Servings: 20 minutes | 3 hours (including chilling) | 12 servings

                    - Presentation Tips: Arrange on a decorative platter and consider drizzling a little honey or a blueberry compote over the top for added flavor and visual appeal. Enjoy!