Juicy Mini Lemon Blueberry Cheesecakes

Juicy Mini Lemon Blueberry Cheesecakes are the perfect bite-sized indulgence, combining the rich creaminess of cheesecake with the tangy zest of lemon and the sweetness of fresh blueberries. These mini cheesecakes are a delicious, refreshing dessert that’s perfect for spring or summer gatherings, special occasions, or whenever I crave a little treat. The buttery crust, smooth cheesecake filling, and vibrant blueberry topping come together beautifully in these individually-sized delights. Plus, they’re easy to make and look impressive on any dessert table!

Why You’ll Love This Recipe

I love this recipe because it combines all the best elements of a cheesecake in a small, manageable size. The lemon adds a fresh, tangy flavor that brightens the richness of the cheesecake, and the blueberry topping provides a burst of sweetness and juiciness. These mini cheesecakes are the perfect handheld dessert, making them ideal for parties, picnics, or anytime I want to indulge without feeling too guilty. The flavors are balanced, the texture is creamy, and the small size makes them easy to serve and share.

Ingredients

For the crust:

• 1 cup graham cracker crumbs

• 2 tablespoons sugar

• 1/4 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon lemon zest

• 2 large eggs

• 1/4 cup sour cream

• 2 tablespoons fresh lemon juice

For the blueberry topping:

• 1 cup fresh blueberries (or frozen)

• 1/4 cup granulated sugar

• 1 tablespoon fresh lemon juice

• 1 teaspoon cornstarch (optional, to thicken)

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:

1. Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners or lightly grease it with cooking spray.

2. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and crumbly.

3. Press a spoonful of the crumb mixture into the bottom of each muffin cup, using the back of a spoon to compact it firmly. Bake for 5-7 minutes, or until the crust is lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:

4. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 3-4 minutes.

5. Add the vanilla extract, lemon zest, and lemon juice, and mix until fully incorporated.

6. Add the eggs, one at a time, beating well after each addition. Be sure not to overmix.

7. Spoon the cheesecake filling onto the cooled crusts, dividing it evenly between the muffin cups. Tap the tin gently on the counter to remove any air bubbles.

8. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center. The tops should be lightly golden around the edges. Turn off the oven, crack the oven door slightly, and let the cheesecakes cool in the oven for 1 hour.

9. After the cheesecakes have cooled, transfer them to the refrigerator and chill for at least 2 hours, or overnight for the best texture.

Make the Blueberry Topping:

10. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and start to soften (about 5-7 minutes).

11. If I want a thicker sauce, I can mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the blueberry mixture. Cook for another 2-3 minutes until the sauce thickens.

12. Remove from heat and let the blueberry topping cool completely before spooning it over the chilled cheesecakes.

Serve:

13. Once the mini cheesecakes are fully chilled and the blueberry topping has cooled, spoon a generous amount of the blueberry mixture over each cheesecake.

14. Garnish with extra lemon zest or fresh mint leaves if desired. Serve and enjoy these juicy, tangy, and creamy mini cheesecakes!

Servings and Timing

This recipe makes 12 mini cheesecakes and takes about 30 minutes to prepare, plus 2-3 hours of chilling time. If I make them ahead of time, they’ll actually taste even better as the flavors have time to meld. These mini cheesecakes are perfect for parties, gatherings, or as an individual treat to indulge in when I’m craving something sweet and satisfying.

Variations

• Different Fruit Toppings: While blueberries are delicious, I can easily swap them for other fresh berries like strawberries, raspberries, or blackberries. A mixed berry topping also works wonderfully!

• Crust Variations: If I prefer, I can use digestive biscuits, shortbread cookies, or even granola for the crust, depending on my preference.

• Vegan Version: To make these cheesecakes vegan, I can use dairy-free cream cheese and plant-based sour cream. For the crust, I can use a vegan butter substitute.

• No-Bake Option: For a no-bake version, I can skip the oven step and chill the cheesecake filling in the fridge for a few hours before topping with the blueberry sauce.

Storage/Reheating

These mini cheesecakes store well in the refrigerator for up to 4 days. Make sure to cover them with plastic wrap or store them in an airtight container to keep them fresh. Since they are served chilled, they are best enjoyed cold. I do not recommend freezing them as the texture may change after thawing.

FAQs

Can I make these cheesecakes without a muffin tin?

Yes, if I don’t have a muffin tin, I can use a mini cheesecake pan or even an 8-inch round cheesecake pan. Just adjust the baking time accordingly, as a larger pan may require more time in the oven.

Can I use frozen blueberries for the topping?

Absolutely! Frozen blueberries work just as well as fresh blueberries. Just be sure to thaw them and drain any excess liquid before making the topping.

How can I make these cheesecakes more lemony?

To enhance the lemon flavor, I can increase the lemon zest or lemon juice in both the filling and the topping. A bit of lemon extract can also amplify the flavor if I desire.

Can I make these ahead of time?

Yes, these mini cheesecakes are perfect for making ahead. I can prepare them the day before and let them chill in the refrigerator overnight for the best results.

Can I use a different sweetener instead of sugar?

Yes, I can substitute the granulated sugar with a sugar substitute like Stevia or Monk Fruit for a lower-sugar version. Just make sure to adjust the quantities as needed.

Conclusion

Juicy Mini Lemon Blueberry Cheesecakes are a delightful, refreshing dessert that combines creamy cheesecake with the tangy flavor of lemon and the sweetness of fresh blueberries. These bite-sized treats are perfect for any occasion, from casual get-togethers to special celebrations. With a buttery crust, creamy filling, and vibrant topping, they’re sure to become a favorite. Whether served chilled or enjoyed as a fun, individual treat, these mini cheesecakes are a perfect balance of sweet, tart, and creamy in every bite.