If you’re looking for a bright and refreshing treat that’s both elegant and easy to make, these Mini Lemon Blueberry Cheesecakes are the answer. Each bite delivers the perfect balance of tangy lemon, sweet blueberries, and velvety cream cheese filling atop a buttery graham cracker crust.
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Why You’ll Love This Recipe:
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Bursting with bright, natural lemon flavor
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Juicy blueberries add a pop of color and sweetness
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No water bath needed—simple and stress-free
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Perfect for spring and summer gatherings
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Freezer-friendly for make-ahead convenience
Ingredients Breakdown
Crust:
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Graham Cracker Crumbs (1 cup): A classic base with a toasty crunch.
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Melted Butter (1/4 cup): Binds the crust and adds richness.
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Sugar (2 tbsp): Lightly sweetens the crust for balance.
Cheesecake Filling:
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Cream Cheese (12 oz, softened): The creamy, tangy heart of the dessert.
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Sugar (1/2 cup): Sweetens the cheesecake filling.
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Vanilla Extract (1/2 tsp): Adds a subtle warmth.
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Lemon Juice & Zest (from 1 lemon): Infuses bright citrus flavor.
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Eggs (2 large): Help bind and smooth the filling.
Add-ins:
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Blueberries (1 cup): Provide juicy bursts of flavor in every bite.
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Cornstarch (1 tbsp): Coats berries to prevent sinking and excess moisture.
Tips and Tricks:
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Use room-temperature cream cheese for a smooth filling.
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Don’t overmix the eggs—this keeps the texture creamy and prevents cracks.
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Cool the cheesecakes slowly in the oven to avoid sinking.
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Tossing blueberries in cornstarch helps keep them evenly distributed.
Variations and Customizations:
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Gluten-Free: Use gluten-free graham crackers for the crust.
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Citrus Twist: Replace lemon with lime or orange zest for a different citrus note.
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Berry Swap: Use raspberries or blackberries in place of blueberries.
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Topping Option: Add a swirl of lemon curd or a dollop of whipped cream before serving.
Pairing Suggestions:
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Beverages: Pair with iced tea, sparkling lemonade, or a glass of Moscato.
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Occasions: Ideal for baby showers, brunch buffets, or summer BBQs.
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Serve with: A light fruit salad or lemon sorbet for a refreshing dessert spread.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze without toppings for up to 1 month. Thaw in the refrigerator overnight before serving.
Popular Questions:
Can I use frozen blueberries?
Yes, but thaw and pat them dry to avoid excess moisture. Toss with cornstarch before folding in.
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Can I make these ahead of time?
Absolutely. These mini cheesecakes are perfect for making a day or two ahead. Just store them covered in the fridge.
What’s the best way to get a smooth filling?
Always start with room-temperature ingredients and mix on low speed to avoid incorporating too much air.
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Mini Lemon Blueberry Cheesecakes
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
Description
Creamy, tangy lemon cheesecake swirled with juicy blueberries in a buttery crust—petite, refreshing, and perfect for parties!
Ingredients
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1 cup graham cracker crumbs
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¼ cup unsalted butter, melted
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2 tablespoons granulated sugar
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12 oz cream cheese, softened
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½ cup granulated sugar
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½ teaspoon vanilla extract
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Juice and zest of 1 lemon
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2 large eggs
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1 cup fresh blueberries
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1 tablespoon cornstarch
Instructions
1. Prep the Oven and Pan
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Preheat oven to 325°F (163°C).
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Line a standard muffin tin with 12 paper liners.
2. Make the Crust
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
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Press about 1 tablespoon of the mixture into each cupcake liner.
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Bake crusts for 5–7 minutes, then set aside to cool.
3. Prepare the Cheesecake Batter
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Beat the softened cream cheese until smooth.
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Add sugar, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
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Add eggs one at a time, mixing gently to avoid overbeating.
4. Add the Blueberries
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Toss the blueberries with cornstarch to prevent sinking.
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Gently fold them into the batter.
5. Assemble and Bake
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Fill each liner about ¾ full with the cheesecake mixture.
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Bake for 18–20 minutes, until centers are slightly jiggly but set.
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Turn off the oven and let cheesecakes cool inside for 15 minutes.
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Remove from oven and refrigerate for at least 2 hours before serving.
Notes
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Use freshly squeezed lemon juice for the best flavor.
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For a cleaner look, use a cookie scoop to portion the batter evenly.
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These mini cheesecakes are a great dessert option for portion control without sacrificing indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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