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.
Why You’ll Love This Recipe:
Bursting with bright, natural lemon flavor
Juicy blueberries add a pop of color and sweetness
No water bath needed—simple and stress-free
Perfect for spring and summer gatherings
Freezer-friendly for make-ahead convenience
Ingredients Breakdown
Crust:
Graham Cracker Crumbs (1 cup): A classic base with a toasty crunch.
Melted Butter (1/4 cup): Binds the crust and adds richness.
Sugar (2 tbsp): Lightly sweetens the crust for balance.
Cheesecake Filling:
Cream Cheese (12 oz, softened): The creamy, tangy heart of the dessert.
Sugar (1/2 cup): Sweetens the cheesecake filling.
Vanilla Extract (1/2 tsp): Adds a subtle warmth.
Lemon Juice & Zest (from 1 lemon): Infuses bright citrus flavor.
Eggs (2 large): Help bind and smooth the filling.
Add-ins:
Blueberries (1 cup): Provide juicy bursts of flavor in every bite.
Cornstarch (1 tbsp): Coats berries to prevent sinking and excess moisture.
Tips and Tricks:
Use room-temperature cream cheese for a smooth filling.
Don’t overmix the eggs—this keeps the texture creamy and prevents cracks.
Cool the cheesecakes slowly in the oven to avoid sinking.
Tossing blueberries in cornstarch helps keep them evenly distributed.
Variations and Customizations:
Gluten-Free: Use gluten-free graham crackers for the crust.
Citrus Twist: Replace lemon with lime or orange zest for a different citrus note.
Berry Swap: Use raspberries or blackberries in place of blueberries.
Topping Option: Add a swirl of lemon curd or a dollop of whipped cream before serving.
Pairing Suggestions:
Beverages: Pair with iced tea, sparkling lemonade, or a glass of Moscato.
Occasions: Ideal for baby showers, brunch buffets, or summer BBQs.
Serve with: A light fruit salad or lemon sorbet for a refreshing dessert spread.
Storage Instructions:
Refrigerator: Store in an airtight container for up to 5 days.
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.
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.
Mini Lemon Blueberry Cheesecakes
Ingredients
Method
- Bake the crusts: Preheat oven to 160°C. Line a 12-cup muffin tin with paper liners. Stir crumbs with sugar and melted butter until the texture resembles wet sand. Spoon a heaped tablespoon into each cup and press flat with a glass. Bake for 5 minutes and let cool.
- Make the filling: Beat cream cheese with sugar until smooth and glossy. Mix in eggs one at a time, scraping the bowl as needed. Blend in sour cream, lemon zest, lemon juice, vanilla, and flour until just smooth. Gently fold in blueberries without crushing them.
- Bake and chill: Divide filling evenly over crusts and tap the pan gently to release air bubbles. Bake for 16–18 minutes until edges are set and centers slightly wobble. Turn off oven, crack the door, and rest for 10 minutes. Transfer to a rack to cool completely, then chill at least 2 hours.
- Finish and serve: Top each cheesecake with a spoonful of blueberry jam. Add whipped cream and extra lemon zest if desired. Serve cold. Store leftovers covered in the refrigerator for up to 4 days.
