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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes


  • Author: easysweetmeal
  • 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

Scale
  • 1 cup graham cracker crumbs

  • ¼ cup unsalted butter, melted

  • 2 tablespoons granulated sugar

  • 12 oz cream cheese, softened

  • ½ cup granulated sugar

  • ½ teaspoon vanilla extract

  • Juice and zest of 1 lemon

  • 2 large eggs

  • 1 cup fresh blueberries

  • 1 tablespoon cornstarch


Instructions

1. Prep the Oven and Pan

  • Preheat oven to 325°F (163°C).

  • Line a standard muffin tin with 12 paper liners.

2. Make the Crust

  • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.

  • Press about 1 tablespoon of the mixture into each cupcake liner.

  • Bake crusts for 5–7 minutes, then set aside to cool.

3. Prepare the Cheesecake Batter

  • Beat the softened cream cheese until smooth.

  • Add sugar, vanilla extract, lemon juice, and lemon zest. Mix until well combined.

  • Add eggs one at a time, mixing gently to avoid overbeating.

4. Add the Blueberries

  • Toss the blueberries with cornstarch to prevent sinking.

  • Gently fold them into the batter.

5. Assemble and Bake

  • Fill each liner about ¾ full with the cheesecake mixture.

  • Bake for 18–20 minutes, until centers are slightly jiggly but set.

  • Turn off the oven and let cheesecakes cool inside for 15 minutes.

  • Remove from oven and refrigerate for at least 2 hours before serving.

Notes

  • Use freshly squeezed lemon juice for the best flavor.

  • For a cleaner look, use a cookie scoop to portion the batter evenly.

  • 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