Lemon mini Cheesecakes with Fresh Blueberry Sauce

It's time for another Behind the Curtain Dessert Challenge from Lady Behind the Curtain.  Each month we are assigned two ingredients.  The challenge is to make a delicious dessert with those two ingredients.  This month it's Blueberries and Lemon.  One of my favorite food combinations!  I had a difficult time deciding what to make.  I finally decided to take an old family favorite recipe for mini cheesecakes and give it a blueberry-lemon twist.

Ingredients (printable recipe)
Cheesecakes:
2 (8 oz.) packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice
2 eggs
cupcake holders
vanilla wafers
Blueberry Sauce:
2 cups fresh blueberries
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
Directions
Place one vanilla wafer into each cupcake holder. Beat together softened cream cheese, sugar, vanilla and lemon juice until smooth. Add 2 whole eggs and blend well. Pour into prepared cupcake pan. Bake at 325 degrees F. for 20 minutes. Makes about 20 mini cheesecakes. Fill any empty spots in your cupcake pan with water before baking. This helps the cheesecakes bake more evenly. Let cool completely and chill in refrigerator, preferably overnight.

Make sauce before serving. Combine blueberries, sugar, corn starch, and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing blueberries slightly, until sauce has reduced and slightly thickens (about 5-10 minutes). Remove from heat and let cool. Serve over mini Cheesecakes.

Recipe for mini Cheesecakes is originally from a friend in Texas. I changed it slightly.
Recipe for Blueberry Sauce is from Foodnetwork Canada (just the sauce part).

Notes: Add some lemon zest to the cheesecake batter next time to boost the lemon flavor.

cute, easy little crust

An ice cream scoop makes pouring batter into cupcake pans easier and less messy.

Baked and chilled overnight. Ready to make some Fresh Blueberry Sauce!

Before

After about 10 minutes on low heat.

They're mini so it's OK to have a few. Stack them up and serve with lots of yummy blueberry sauce.

The Results...
The fresh blueberry sauce is definitely worth making again.  It has simple ingredients, was simple to make AND it tasted so good that I licked the pan clean. :)  It would be delicious on pancakes, waffles or ice cream, too.  It was tasty on top of these cute mini cheesecakes.

The only thing I would change next time is add some lemon zest to the cheesecake batter.  The lemon flavor in these cheesecakes needed a boost.  If you like cheesecake give these mini cheesecakes a try.  They are much easier to make and quicker to bake than a whole cheesecake. Enjoy!

I share recipes at these linky parties.
This recipe is part of the Behind the Curtain Dessert Challenge.  Check out the other Blueberry and Lemon recipes at the end of this post.