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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes

These Mini Lemon Blueberry Cheesecakes feature a buttery crumb crust, a creamy lemon-kissed filling bursting with fresh blueberries, and a glossy blueberry topping. Perfectly portioned and refreshing, they are ideal for gatherings or make-ahead desserts.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 2 hours 43 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 150 g graham cracker crumbs or tea biscuits fine crumbs
  • 2 tbsp granulated sugar
  • 70 g unsalted butter, melted
Filling
  • 450 g cream cheese room temperature
  • 120 g granulated sugar
  • 2 large eggs room temperature
  • 120 g sour cream room temperature
  • 1 tbsp lemon zest finely grated
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 150 g fresh blueberries plus extra for topping
Topping
  • 120 g blueberry jam loosened with a splash of lemon juice
  • whipped cream optional
  • extra lemon zest optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

For best texture, ensure all filling ingredients are at room temperature before mixing. Avoid overbaking to maintain a creamy center.