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
Scale
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