Blueberry Cheesecake Cupcakes

5 from 4 votes

Blueberry Cheesecake Cupcakes

Blueberry Cheesecake Cupcakes are filled with creamy cheesecake laced with lemon zest and fresh blueberries on top of a pecan shortbread cookie! A delicious breakfast or midday snack!

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Cuisine: American

Servings:

Calories: 346kcal

Author: Debi Morgan | Quiche My Grits

Ingredients

FILLING

16 oz. cream cheese full fat and softened
2 Tbsp. lemon zest
2 Tbsp. lemon juice
½ cup sugar
1 cup sour cream
2 eggs
1 tsp. vanilla extract
2 cups fresh blueberries

CRUST

12 pecan sandies cookies

TOPPING

6 pecan sandies cookies
2 Tbsp. blueberry jam
1 cup blueberries
12 small lemon slices

Instructions

FILLING

Blend cream cheese with a mixer until smooth.
Add lemon juice and zest and mix until lump free.
Mix in sugar and sour cream.
Add eggs and mix lightly. Add vanilla extract and stir.
Fold in blueberries. Set filing aside.

CRUST

Press 1 shortbread cookie in the bottom of each cupcake liner.
Fill liners with cheesecake filling to the very top of the paper liner.

BAKE

Preheat oven to 300 degrees.
Bake cheesecakes for 30 to 40 minutes, or until middle slightly jiggles.
Cool cheesecakes at room temperature for 1 hour.

TOPPING

Crumble 6 cookies in a plastic bag with a rolling pin or back of spoon.
Sprinkle cookie crumbles on top of cooled cheesecakes.
Mix 1 cup of blueberries with blueberry jam until all blueberries are shiny.
Top cookie crumbles on each cheesecake with a spoonful of blueberries and jam.
Cut lemon slices into fourths. Add a lemon slice to the top of each cheesecake cupcake.
Refrigerate at least 1 hour until ready to serve.

Notes

Be sure to cool cheesecakes for at least one hour at room temperature before adding toppings.
If cheesecakes indent, don't worry. You'll be filling them with toppings so it will work out!
Refrigerate cheesecakes up to 1 day before serving.

Nutrition