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
Units
Scale
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