Go Back
–+ servings
Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes for a Refreshing Summer Treat

Delight in these Mini Lemon Blueberry Cheesecakes, a burst of summer sunshine in every bite, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 16 ounces Cream Cheese Use full-fat block cream cheese for a rich, creamy texture essential for mini lemon blueberry cheesecakes.
  • 3/4 cup Granulated Sugar This sweetener balances the tartness of the lemon and the blueberries; no substitutions advised.
  • 2 large Eggs Make sure they are at room temperature for a smoother batter without lumps.
  • 1/4 cup Lemon Juice Freshly squeezed juice imparts a vibrant citrus flavor that elevates the cheesecakes.
  • 1 tablespoon Lemon Zest Add this optional ingredient for a burst of lemon fragrance and flavor that enhances your mini lemon blueberry cheesecakes.
  • 1 teaspoon Vanilla Extract For depth of flavor, swap with almond extract for a different twist if desired.
For the Crust
  • 1 cup Graham Cracker Crumbs This forms the crunchy base; you can use crushed cookies or gluten-free crackers if needed.
  • 5 tablespoons Unsalted Butter Binding the crust together, always opt for unsalted to maintain the right salt balance.
For the Blueberry Sauce
  • 2 cups Fresh Blueberries These juicy gems provide the key flavor for your sauce; use frozen blueberries if fresh aren't available.
  • 1 tablespoon Cornstarch Thickens the blueberry sauce to a smooth consistency for the perfect topping; no alternatives suggested.
  • 1 cup Water Used to whisk with cornstarch to achieve the right thickness for your sauce.

Equipment

  • Oven
  • medium saucepan
  • mixing bowls
  • electric mixer
  • 12-cup muffin pan
  • Cupcake Liners

Method
 

Step-by-Step Instructions for Mini Lemon Blueberry Cheesecakes
  1. Prepare Blueberry Sauce: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, and freshly squeezed lemon juice. Stir occasionally for about 5-7 minutes until the berries burst and soften. Use a fork to gently mash any larger berries. In a small bowl, whisk together cornstarch and water, then add it to the saucepan. Cook for an additional 2-3 minutes until thickened, then strain the mixture through a fine sieve. Allow the sauce to cool.
  2. Preheat Oven and Prepare Muffin Pans: Preheat your oven to 325°F (160°C). As the oven heats up, line a 12-cup muffin pan with cupcake liners.
  3. Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Spoon the crust mixture evenly into each lined muffin cup, pressing it down firmly to create a solid base. Bake in the preheated oven for about 5 minutes, until set and fragrant. Remove from the oven and let the crusts cool completely while preparing the cheesecake filling.
  4. Prepare Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the full-fat cream cheese and granulated sugar together on medium speed until smooth and creamy, approximately 3-4 minutes. Add in the fresh lemon juice, lemon zest, and vanilla extract, mixing well. Slowly incorporate the eggs, one at a time, until just combined.
  5. Fill Muffin Pans: Carefully distribute the cheesecake filling evenly over the cooled crusts in the muffin pan, filling each cup about 3/4 full. Spoon a teaspoon of the prepared blueberry sauce on top of each cheesecake batter, and then use a toothpick or skewer to gently swirl the sauce into the filling for a lovely marbled effect.
  6. Bake the Cheesecakes: Place the filled muffin pan into the preheated oven and bake for 17-20 minutes until the edges are set but the centers remain slightly jiggly. Remove from the oven and allow them to cool in the pan for about 1 hour.
  7. Chill and Serve: Once cooled, transfer the cheesecakes to the refrigerator to chill for at least 3-4 hours or overnight, allowing them to fully set.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 2mg

Notes

Always use full-fat cream cheese and fresh blueberries for the most flavorful, creamy mini lemon blueberry cheesecakes. Allow cheesecakes to cool gradually in the oven with the door slightly ajar to prevent temperature shock.

Tried this recipe?

Let us know how it was!