There’s nothing quite like a zesty, creamy cheesecake, and these Mini Lemon Blueberry Cheesecakes are the perfect way to enjoy that classic dessert in a fun, bite-sized version! I’m beyond excited to share this recipe with you today. It’s one of those treats that makes me want to invite friends over just to impress them with the delightful tang of lemon combined with the sweetness of fresh blueberries. Seriously, these are the ultimate little pick-me-up!
And here’s the best part: they’re easy to make and perfect for any occasion! Whether you’re hosting a brunch, looking for a cute dessert for a party, or just want to treat yourself (because we all deserve it!), these mini cheesecakes are always a hit.
Ingredients
To make these adorable lemon blueberry cheesecakes, here’s what you’ll need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (plus extra for topping)
For the Blueberry Topping (Optional but highly recommended!):
- 1/2 cup fresh blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch
- 1 tablespoon water
How to Make Mini Lemon Blueberry Cheesecakes
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C) and lining a 12-cup muffin pan with cupcake liners. Mix the graham cracker crumbs, sugar, and melted butter together until everything is well combined. Divide the mixture evenly among the liners and press it down firmly to form the crust at the bottom. Pop the pan in the oven for about 5 minutes, just to set the crust, then remove and let it cool.
2. Make the Creamy Cheesecake Filling:
While the crust cools, let’s work on that luscious filling. Beat the softened cream cheese and sugar together until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract, mixing until combined. Then, add the eggs one at a time, beating on low speed until just mixed in—this keeps the batter smooth without incorporating too much air. Gently fold in the fresh blueberries.
3. Fill and Bake:
Divide the cheesecake filling evenly over the cooled crusts. Smooth the tops a little with a spoon if needed. Bake for 18-22 minutes, or until the centers are set and just a little jiggly. Once baked, let the cheesecakes cool completely in the pan before transferring them to the fridge to chill for at least 3 hours (trust me, the wait is worth it!).
4. Make the Blueberry Topping (Optional):
While your cheesecakes are chilling, you can whip up a quick blueberry topping for an extra burst of flavor. In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the blueberries break down and the sauce thickens. Let it cool completely before spooning it over the cheesecakes.
Details And Nutritional Information
Details:
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 22 minutes
- Total Time: 3 hours 42 minutes
- Yield: 12 mini cheesecakes
Nutrition:
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
More Delicious Dessert
If you’re a fan of quick and delicious recipes like this mini lemon blueberry cheesecake, you’ll love trying some of my other easy recipes. Be sure to check out my caramel crispix for a sweet recipe. These recipes are just as simple to make and perfect for any occasion!
Helpful Tips for Perfect Mini Cheesecakes
- Room temperature ingredients are key! Make sure your cream cheese and eggs are at room temperature for a smooth, lump-free filling.
- Be careful not to overbake the cheesecakes. You want the centers to have a slight jiggle when you take them out of the oven—they’ll firm up as they cool.
- Chilling the cheesecakes is crucial for setting the filling. Plan ahead so they have enough time to chill thoroughly before serving.
Substitutions and Variations
- Gluten-free? No problem! Swap the graham crackers for gluten-free ones.
- No fresh blueberries on hand? You can easily use frozen blueberries. Just make sure to thaw and drain them before adding to the batter.
- Want to switch it up? Try raspberries or blackberries instead of blueberries. Both pair beautifully with lemon!
- More lemon? You can add an extra tablespoon of lemon juice to really amp up the tart flavor.
Frequently Asked Questions
Can I make these mini cheesecakes ahead of time?
Yes! In fact, they’re even better the next day. You can make these a day or two in advance and store them in the fridge.
Do I have to make the blueberry topping?
Not at all! The cheesecakes are delicious on their own, but the topping adds an extra layer of sweetness and presentation.
Can I freeze these cheesecakes?
Absolutely! Once chilled, you can freeze them without the topping. Just wrap them well and store them for up to 2 months. Thaw them in the fridge overnight when you’re ready to enjoy.
Storage Instructions
Store these mini lemon blueberry cheesecakes in an airtight container in the fridge for up to 4 days. If you’ve added the blueberry topping, I recommend adding it just before serving to keep the topping fresh and vibrant.
I hope you love these Mini Lemon Blueberry Cheesecakes as much as I do! They’re sweet, tangy, and bursting with fresh fruit flavor—plus, they’re just so cute! Let me know how yours turn out, and don’t forget to share them with friends (if you can resist eating them all yourself!).
Print
Mini Lemon Blueberry Cheesecakes: A Delightful Bite-Sized Treat
- Total Time: 3h 20 mins
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Mini Lemon Blueberry Cheesecakes are the perfect combination of tangy lemon and sweet, juicy blueberries, all packed into a creamy, bite-sized treat! With a buttery graham cracker crust and a smooth, zesty cheesecake filling, they’re easy to make and even easier to enjoy. Perfect for parties, special occasions, or just a delightful dessert at home!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (plus extra for topping)
For the Blueberry Topping (optional):
- 1/2 cup fresh blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Crust:
Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of each liner. Bake for 5 minutes, then set aside to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the lemon zest, lemon juice, and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring they’re fully incorporated. Gently fold in the fresh blueberries. - Assemble and Bake:
Divide the cheesecake filling evenly over the cooled crusts. Smooth the tops if needed. Bake for 18-22 minutes, until the centers are set but still slightly jiggly. Remove from the oven and let them cool completely before chilling in the fridge for at least 3 hours. - Make the Blueberry Topping (Optional):
In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens. Let cool completely before spooning over the chilled cheesecakes.
Notes
- Be sure your cream cheese and eggs are at room temperature to avoid lumps in the filling.
- These mini cheesecakes can be made up to 2 days in advance and stored in the fridge.
- For a gluten-free option, simply swap the graham cracker crumbs with a gluten-free alternative.
- If you want an extra burst of lemon flavor, add an additional tablespoon of lemon juice to the filling.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dessert