05/27/2026
🫐🍰 National Blueberry Cheesecake Day x Summer = PERFECTION 🇺🇸
This classic American favorite — blueberry cheesecake — topped with Regina's Farm Kitchen Blueberry Lemon Artisan Fruit Spread. 💙🍋
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For the Crust:
- 2/3 cup graham cracker crumbs
- 2 Tablespoons unsalted butter, melted
- 1 Tablespoon granulated sugar
For the Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup sour cream, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, but recommended)
- 1 large egg, at room temperature
- Regina's Farm Kitchen Blueberry Lemon Jam
Topping/Glaze:
- More Regina's Farm Kitchen Blueberry Lemon Jam
- Lemon zest and fresh blueberries for garnish
Preheat the oven to 350°F.
Line a standard 12-count muffin pan with 9–10 liners.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press a heaping tablespoon of the crust mixture into each liner, ensuring the crust is evenly distributed. Pre-bake for 5 minutes.
Using a handheld or stand mixer with a paddle or whisk attachment, beat cream cheese and granulated sugar on medium-high speed until smooth and creamy, approximately 1 minute. Add sour cream, vanilla extract, and lemon juice, beating until fully combined. On medium speed, add the egg and beat until just combined. Divide the batter evenly between the liners, filling each about 3/4 full.
Before baking, add a dollop of blueberry jam on top of each cheesecake and use a toothpick to swirl. Bake until the edges are set and the centers slightly jiggle, about 18–20 minutes.
Allow the cheesecakes to cool in the pan on a wire rack for 30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours.
Thin the remaining blueberry jam with water to create a glaze. Allow it to cool, then spoon it over the chilled cheesecakes. Garnish with lemon zest and fresh blueberries.