Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
For a gluten-free alternative, you can substitute the graham cracker crumbs with gluten-free cookie crumbs. If you’re out of fresh blueberries, frozen ones work just as fine—just make sure to thaw and drain them well.
Instructions
- Preheat your oven to 325°F. Line a 12-cup muffin pan with paper liners.
- In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
- In a large bowl, beat the cream cheese and 1/2 cup of sugar together until smooth and creamy. This step always reminds me of Mama Lou’s patience, teaching me to wait until the texture was just right.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Fold in the sour cream and flour until just combined, then gently fold in the blueberries.
- Spoon the cheesecake mixture over the crusts, filling each liner almost to the top.
- Bake for 18-20 minutes, or until the centers are set and the tops are slightly puffed. I always remember Ouma’s advice to check for a slight jiggle in the center.
- Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International