These Mini Lemon Cheesecakes with Blueberry Topping are made with a ginger cookie crust, a smooth & creamy lemon cheesecake filling, and are topped with a homemade blueberry sauce.
Add frozen blueberries to a colander and rinse with cold water. Place them into a saucepan with water, 2 tablespoon sugar, and 2 tablespoon of the lemon juice.
Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
Place the sauce in a bowl and as it cools it will thicken.
Cheesecake Filling
Preheat oven to 350 degrees.
Add cream cheese and ½ cup sugar to a mixing bowl and beat until smooth.
Mix in 1 tablespoon of the lemon juice, lemon zest, and vanilla extract.
Beat in the eggs one at a time just until combined.
Assembly
Add 18 paper-lined foil cups into muffin pans and add a cookie into each one.
Divide the cheesecake filling evenly over the cookies.
Bake for 18 minutes. Remove from oven and cool completely.
Top with blueberry sauce.
Chill for at least 1 hour prior to serving.
Notes
I find that Trader Joe's Triple Ginger Cookie Thins make a PERFECT crust for these cheesecakes, but you can substitute vanilla wafer cookies if preferred.
To soften your cream cheese, let sit at room temperature for 30 minutes or microwave on high for 10-20 seconds.
Let eggs sit at room temperature for 30 minutes or place into a bowl of warm water for a few minutes. This will result in a creamier cheesecake!