Lemon & Blueberry Mini Cheese Cake

I love Lemon and blueberries combination. They are in season right now and are so fresh and sweet. One day surfing the net I came across this recipe and decided to give it a try. I love cheese cake and these bite size bites are delicious that one cant stop eating.

Ingredients:

Graham Cracker Crust:

• 8 regular sized Graham crackers
• 2 tbsp unsalted butter melted
• 3 tsp sugar
• 1/2 tsp Pure Vanilla Extract

Cheese Cake Filling:

• 2 Packages (8 oz of cream cheese softened)
• 2/3 cup sugar
• 4 Eggs 
• 2 tsp Pure Vanilla Extract
• 2 tsp Lemon extract
• 1/2 tsp fresh Lemon Zest
• 1 cup fresh blueberries

Direction:

1. Heat oven to 325 F. Crush graham crackers in a plastic bag and a rolling pin. Pour graham crackers crumbs into a medium size bowl and add melted butter. Mix thoroughly, then add sugar, vanilla extract & mix again.
2. Place cupcake liners in a muffin tin.
3. Using a small spoon, add two scoops of the crumbs mixture into each liner. Using your fingers press down the crumbs along the side of the cupcake liners. Bake for about 5-6 minutes, allow it to cool and set aside.
4. Add cream cheese and sugar into a large mixing bowl. Using the electric mixer beat the cheese and sugar till smooth and fluffy. Add eggs, vanilla extract and lemon extract, beat until thoroughly combined.
5. Add blueberries and using a spatula fold them into the batter.
6. Using 3tbsp cookie scoop, scoop the cheesecake mixture into the cupcake liners and bake it for 20-25-minutes.
7. Remove it from the cupcake tin and allow it to cool on a cooling rack for 20 minutes.
8. Refrigerate it for at least 4 hours or over night.

Heat oven to 325°F. Crush graham crackers in a plastic zippered bag and a rolling pin. Pour graham cracker crumbs into a medium-sized mixing bowl and add melted butter. Mix thoroughly, then add sugar vanilla extract and mix again.
Place cupcake liners in a muffin tin. Using a small spoon, add about two scoops of the graham cracker crumb mixture into each cupcake liner. Using your fingers, smash the crumbs down and along the sides of the cupcake liners. Bake for about 5 minutes. Allow to cool and set aside.

Read more at http://www.thelittlekitchen.net/lemon-blueberry-mini-cheesecakes-recipe/#fDAqzCwIipiduZck.99