There’s something magical about the combination of lemon and blueberries, especially when wrapped up in a creamy cheesecake. These Mini Lemon Blueberry Cheesecakes are the perfect blend of tangy, sweet, and utterly irresistible. Whether you’re making them for a party, a family gathering, or just because you deserve a treat, trust me—these little bites of heaven will become a new favorite.
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They’re light, refreshing, and incredibly easy to make. Plus, they look absolutely adorable, making them an instant crowd-pleaser. So, if you’re ready to bake up something special, let’s get started!
Why You’ll Love Mini Lemon Blueberry Cheesecakes
Versatile: These cheesecakes work for any occasion, from brunch to birthdays. They’re elegant enough for special events but simple enough for a weekday treat.
Budget-Friendly: You likely have most of the ingredients in your kitchen already. No fancy, hard-to-find ingredients here!
Quick and Easy: Despite their gourmet appearance, they come together with minimal effort. Even if you’re not a pro baker, you can nail this recipe.
Customizable: Want to switch things up? Try swapping blueberries for raspberries or adding a touch of vanilla for extra depth.
Crowd-Pleasing: These mini cheesecakes are loved by kids and adults alike. They’re perfectly portioned, so no need to fuss with slicing.
Ingredients in Mini Lemon Blueberry Cheesecakes
Graham Cracker Crumbs: The foundation of a perfect cheesecake crust, adding that classic, buttery crunch.
Butter: Helps bind the crust together and gives it a rich, golden texture.
Cream Cheese: The heart of any cheesecake. Use full-fat for the creamiest, dreamiest texture.
Sugar: Just the right amount to balance the tangy lemon and tart blueberries.
Eggs: Essential for structure, ensuring your cheesecakes are smooth and set properly.
Lemon Zest & Juice: The zingy burst of freshness that makes these cheesecakes pop with flavor.
Blueberries: Juicy, sweet, and bursting with natural goodness. Fresh or frozen work great!
Vanilla Extract: A touch of warmth and depth to round out the flavors.
Instructions
Preheat Your Oven: Set your oven to 325°F (163°C) and line a muffin tin with cupcake liners. This ensures easy removal and even baking.
Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted butter. Press the mixture firmly into the bottom of each liner to form a solid base.
Make the Filling: Beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract until combined.
Assemble the Cheesecakes: Spoon the cheesecake mixture over the crusts. Drop a few blueberries on top of each one for a beautiful burst of color and flavor.
Bake to Perfection: Bake for about 20-22 minutes, until the centers are just set. Don’t overbake—cheesecakes will firm up as they cool.
Cool & Chill: Let the cheesecakes cool in the pan before transferring to the fridge. Chill for at least 2 hours for the best texture.
Serve & Enjoy: Remove the liners, garnish with extra blueberries or a sprinkle of powdered sugar, and enjoy!
How to Serve Mini Lemon Blueberry Cheesecakes
Fresh Berries: A handful of fresh blueberries or raspberries adds a fresh, juicy contrast.
Whipped Cream: A dollop of homemade whipped cream takes these cheesecakes to the next level.
Lemon Drizzle: A light lemon glaze adds extra zing and visual appeal.
Graham Cracker Crumble: Sprinkle extra graham cracker crumbs on top for added texture.
Additional Tips
Prep Ahead: These cheesecakes can be made a day in advance and stored in the fridge.
Experiment with Flavors: Try adding a bit of almond extract or swapping blueberries for blackberries.
Storage Tips: Store in an airtight container in the fridge for up to 5 days.
Freezing Option: Freeze in an airtight container for up to 2 months. Thaw in the fridge before serving.
Use Room Temperature Ingredients: This ensures a smooth, lump-free filling.
FAQ Section
Q1: Can I use frozen blueberries?
A1: Yes! No need to thaw—just toss them in frozen.
Q2: Can I make these in a larger pan?
A2: Absolutely. Use a springform pan and increase the baking time.
Q3: How do I prevent cracks in my cheesecakes?
A3: Avoid overbaking and let them cool slowly before refrigerating.
Q4: Can I use a different crust?
A4: Yes! Try Oreos, vanilla wafers, or even a nut-based crust.
Q5: Do I need a water bath?
A5: Nope! These mini cheesecakes bake perfectly without one.
Q6: Can I add a topping?
A6: Yes! Try lemon curd, blueberry compote, or a dusting of powdered sugar.
Q7: How long do they last?
A7: They stay fresh in the fridge for about 5 days.
Q8: Can I use bottled lemon juice?
A8: Fresh lemon juice is best, but bottled works in a pinch.
Q9: Can I make them dairy-free?
A9: Yes! Use dairy-free cream cheese and butter substitutes.
Q10: How do I know when they’re done?
A10: They should be set but slightly jiggly in the center.
These Mini Lemon Blueberry Cheesecakes are everything you want in a dessert—easy, elegant, and bursting with flavor. Whether you’re making them for a special occasion or just treating yourself, they’re guaranteed to impress. Happy baking!
Print
Mini Lemon Blueberry Cheesecakes
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 14 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Lemon Blueberry Cheesecakes feature a buttery graham cracker crust, a rich and creamy lemon cheesecake filling, and a vibrant blueberry swirl for the perfect balance of sweet and tart. They’re an easy dessert recipe ideal for spring gatherings, brunches, or anytime you crave a refreshing, bite-sized treat. Make these mini cheesecakes ahead of time for a stress-free indulgence!
Ingredients
For the Blueberry Swirl:
- 1 cup (140g) fresh blueberries
- 1 tbsp (13g) granulated sugar
- 1 tsp fresh lemon juice
- 1 tsp cornstarch
- 2 tsp water
For the Graham Cracker Crust:
- 1 cup (120g) graham cracker crumbs (about 8 full sheets)
- 3 tbsp (40g) granulated sugar
- 3 1/2 tbsp (50g) butter, melted
For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) fresh lemon juice
- Zest of 1 lemon
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
Instructions
- Make the Blueberry Swirl – In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries soften, mashing as they cook.
- Once bubbling, whisk water and cornstarch together, then add to the saucepan. Cook for 1-2 more minutes, stirring until thickened. Strain through a fine-mesh sieve, discarding solids. Set aside to cool.
- Make the Crust – Preheat oven to 325°F (163°C). Line 14 muffin tins with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into muffin tins. Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling – Beat cream cheese and sugar until smooth. Mix in lemon juice, lemon zest, and vanilla extract. Add eggs one at a time, mixing on low speed until just combined.
- Assemble the Cheesecakes – Divide filling between the muffin tins. Top with about 1 teaspoon of blueberry swirl per cheesecake and use a toothpick to create a swirl pattern.
- Bake at 325°F for 17-20 minutes, until the tops are set. Let cool at room temperature for 1 hour.
- Chill – Transfer to an airtight container and refrigerate for at least 3-4 hours or overnight before serving.
Notes
- Use frozen blueberries if fresh aren’t available.
- For a smoother cheesecake texture, bring ingredients to room temperature before mixing.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg