Miniature Lemon Blueberry Cheesecakes

Hey everybody! My name is Chelsea from Chelsea’s Messy Apron and I’m Alyssa’s newest contributor here on The Recipe Critic. I am so excited! I mean, I’ve only been drooling over Alyssa’s amazing recipes and photos for forever and now I get to be contributing to her site. She’s quite the talented recipe creator and photographer, but you already know that! Cheesecake can be pretty intimidating. (At least I think so.) But these little cheesecakes couldn’t get easier! They come together incredibly fast and still taste like a classic cheesecake. The baking time is only 20-22 minutes and there is no need for a water bath. (!!!) The crust is a simple graham cracker crust pressed into the bottom of a lined muffin tin. A quick tip – you can use the lid of your milk to press down the crumbs and create the perfect mini cheesecake crust. The filling is simple and has an incredibly fresh flavor thanks to the lemon zest. Once the cheesecakes come out of the oven, they cool for a couple of hours and then they are ready to be topped. Once the cheesecakes come out of the oven, they cool for a couple of hours and then they are ready to be topped. The topping for this recipe is blueberry jam and fresh blueberries, but if you wanted to switch up the fruit to say raspberries or strawberries, these would be the cutest Valentine’s treats! And speaking of Valentine’s treats, you’ll want to check out my site because I have 14 days of Valentine’s goodies starting tomorrow. Also be sure to check out the $400 cash giveaway going on right now! All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.