Are you looking for a yummy dessert to bring to a holiday gathering that is easy and doesn’t require a ton of time? Look no further! These little mini cheesecakes are the perfect treat to bring to any gathering and can be whipped up in no time! You may think that blueberry and lemon isn’t exactly a holiday flavor, but when you add in the gingersnap crust, that ginger adds just enough warm holiday taste to make these perfect for your gathering. I have another post coming up soon for another version of these that I actually made at the same time, you wont want to miss it!
To us, a perfect Saturday sometimes means staying in our jammies and just hanging out and baking or cooking. It’s rare to have a day where we can do that so it makes it a treat! On the particular Saturday recently that I made these, I was able to crank out a whole bunch of test recipes, almost all made it to the blog lineup! Not bad! It helps that I had some cute helpers, only one would allow a photo:-)
My girl loved zesting up our lemon among other duties:-)
Here is what you need to make these!
3 blocks of cream cheese (these are much better if you don’t skimp and just use the real cream cheese)
1 1/3 cups sugar
1 cup sour cream
1 1/2 tsp vanilla extract
4 eggs, slightly beaten
zest of 1 lemon
3 tbsp of the lemon juice from the lemon you zest
ginger snaps for the bottom of each cupcake liner, this is your crust
Line your cupcake pan with liners, I like to find fun holiday liners.
Ignore the side with the vanilla wafers! I did a blog batch and you only want to use the darker cookies, the Ginger Snaps:-)
Pre-heat your oven to 450 degrees. Mix your cream cheese and sugar in a large mixing bowl on medium speed with an electric mixer. When mixed well add the sour cream, vanilla, lemon zest and lemon juice and beat together again. Now add your slightly beaten eggs, mixing together only until incorporated. Fill your cupcake liners 3/4 of the way full.Place the cheesecakes in your pre-heated oven and bake at 450 degrees for ONLY 2 minutes. You just want to start setting the cheesecake, if you leave it here too long, they will burn very easily! After 2 minutes, turn the heat down to 250 degrees and bake for about 25-30 minutes or until cooked. You will know they are done when they are firm to touch. If they start to crack, don’t panic, that happens, they are done:-) Remove them from the oven carefully and let cool a few minutes. When they are cool enough for you to remove from the pan, place them on a cooling rack. When they are completely cool, top with your blueberry topping. I LOVE Duncan Hines Comstock products and this blueberry one is delicious!
You can always even make your own blueberry topping, but that would be better when fresh blueberries are in season! This is what your treats will look like when they are done! They are delicious! What you don’t use up that day, you will want to refrigerate. I LOVE these the day after I make them even better than I do the day I make them. Why? Because the flavor has really settled in, they have set up super nice from being in the refrigerator and my favorite part, the ginger snap crust has softened! Go ahead and give these a try, and be looking out for my next mini cheesecake recipe, you do not want to miss it!