Individual Lemon Cheesecakes with Blueberry Compote

Well, we made it to Friday! Mother’s Day is just around the corner. I was going to post a delicious french toast recipe today {given to me from a family friend in Ottawa} but then I made this and I thought “what mother wouldn’t want to eat this for breakfast?” So, the french toast recipe will have to wait until next week! And yes, I have eaten cheesecake for breakfast before. I am not ashamed.

Aren’t these individual cheesecakes darling? I was thrilled to find these cheesecake pans at Wal-Mart the other day and just had to get them. I love making things in smaller versions. It just makes things look so much cuter! I also bought individual tart pans too! Look out for those recipes later! I seriously can’t stop baking! {Since I’m this healthy eating kick, this makes it extra hard for me to resist these treats! If you want to drop by and eat a few of the desserts I’ve made, it would be appreciated! Thanks.}

So, making these are pretty simple! You press the crust into the bottoms, whip the cheesecake filling together, top the crusts and bake. Refrigerate until chilled and top with the blueberry compote {that is 3 ingredients and takes 3 minutes to make}. Husbands: take note! These look fancy but are really easy! Promise! Your wives will LOVE you! ¬†Happy Mother’s Day! :)

Individual Lemon Cheesecakes with Blueberry Compote
yield: 8 servings
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Ingredients:
for the crust-
3 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted

for the filling-
2-8 oz. packages cream cheese, softened
1-14 oz. can sweetened condensed milk
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
4 tablespoons lemon zest
6 tablespoons fresh lemon juice

for the blueberry compote-
6 oz. blueberries
2 tablespoons lemon juice
2 tablespoons granulated sugar

Directions:

Preheat oven to 350 degrees.

Lightly grease individual cheesecake pans with non stick cooking spray and set aside. {My pans were 4 x 1 1/4 inches}.

In a small bowl, mix graham cracker crumbs, sugar and melted butter together until thoroughly moistened. Divide evenly among the cheesecake pans and press into the bottom and up the sides about 1/2 inch.

In a large mixing bowl, whip cream cheese and sweetened condensed milk together until combined. {If the cream cheese isn’t at room temperature, you will have lumps! Beware!} Scrape sides and mix again to ensure the mixture is smooth. With the mixer on low, stir in granulated sugar, eggs {one at a time}, vanilla extract, lemon zest and lemon juice. Scrape sides and mix again. Spoon cheesecake filling evenly into prepared crusts and smooth the tops. Bake for 22-25 minutes, or until filling has set. Remove from oven and cool to room temperature. Transfer to refrigerator to chill completely.

In the meantime, stir blueberries, lemon juice and sugar together in a small pot. Place on high heat and stir about 2 minutes or until sugar crystals dissolve and a purple sauce has formed. Remove from heat and store in an air tight container until ready to serve.

To serve, unlatch sides of cheesecake pans and remove. If desired, remove bottoms as well. Place onto plates and top with blueberry compote.

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10 Responses to “Individual Lemon Cheesecakes with Blueberry Compote”

  1. #
    1
    Barbara Bakes — May 6, 2011 at 3:04 pm

    Sounds like a fabulous Mother’s Day breakfast to me!

    Reply

  2. #
    2
    Lauren at Keep It Sweet — May 6, 2011 at 7:00 pm

    Such pretty individual desserts!

    Reply

  3. #
    3
    Marilyn Brennan — May 7, 2011 at 4:20 am

    My husband, John, had one of these cheesecakes last night and another tonight. He would love to have another one tomorrow but it may be gone.

    Reply

  4. #
    4
    Faith — May 7, 2011 at 3:26 pm

    yum yum .. sucha great treat that I can’t let down. Perfect for mother’s day breakfast.

    Have a great weekend.

    Reply

  5. #
    5
    Angie@Angiesrecipes — May 7, 2011 at 6:20 pm

    I always love mini sweets…look so much more delightful and delectable.

    Reply

  6. #
    6
    Katrina — May 7, 2011 at 7:08 pm

    Individual cheesecakes make me so happy. Love these!

    Reply

  7. #
    7
    passthecayennepepper.com — May 8, 2011 at 2:22 pm

    How lovely!! This is a wonderful recipe. I’m glad LYK mentioned your blog. Fabulous photos!!

    Reply

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