Juicy Mini Lemon Blueberry Cheesecakes

I love making these juicy mini lemon blueberry cheesecakes when I want a dessert that feels fresh, creamy, and perfectly portioned. The bright lemon flavor blends beautifully with bursts of sweet blueberries, all sitting on a buttery crust. I find them ideal for parties, brunches, or whenever I want an elegant treat in individual servings.

Why You’ll Love This Recipe

I appreciate how these mini cheesecakes deliver a perfect balance of tangy and sweet flavors. The lemon adds brightness, while the blueberries bring natural sweetness and a pop of color.

I also enjoy how convenient they are to serve. Since they’re made in a muffin pan, I don’t have to slice anything, and they chill quickly compared to a full-sized cheesecake.

Ingredients

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

For the crust:

graham cracker crumbs
granulated sugar
unsalted butter, melted

For the cheesecake filling:

cream cheese, softened
granulated sugar
large eggs
vanilla extract
fresh lemon juice
lemon zest
fresh blueberries

For the topping (optional):

blueberry preserves or fresh blueberry sauce
lemon zest

Directions

1. I start by preheating my oven to 325°F (165°C) and lining a muffin tin with paper liners.

2. In a bowl, I mix graham cracker crumbs, granulated sugar, and melted butter until combined.

3. I press about a tablespoon of the mixture into the bottom of each liner and press firmly to form a crust.

4. I bake the crusts for about 5 minutes, then let them cool slightly.

5. In a mixing bowl, I beat the softened cream cheese and sugar until smooth and creamy.

6. I add the eggs one at a time, mixing gently after each addition.

7. I stir in the vanilla extract, fresh lemon juice, and lemon zest.

8. I gently fold in fresh blueberries.

9. I divide the filling evenly over the crusts.

10. I bake for 18–22 minutes, until the centers are set but still slightly soft.

11. I let them cool at room temperature before transferring them to the refrigerator to chill for at least 2 hours.

12. Before serving, I spoon a small amount of blueberry preserves or sauce on top and sprinkle with extra lemon zest if I like.

Servings and Timing

This recipe makes about 12 mini cheesecakes.

Prep time: 20 minutes
Bake time: 18–22 minutes
Chill time: 2 hours
Total time: Approximately 2 hours 45 minutes

Variations

I sometimes swirl blueberry jam into the filling before baking for a marbled effect. If I want extra lemon flavor, I add a bit more zest to the batter.

For a different crust, I use crushed vanilla wafers or digestive biscuits. I also enjoy adding a dollop of whipped cream before serving.

storage/reheating

I store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

If I want to freeze them, I wrap each cheesecake individually and store them in a freezer-safe container for up to 2 months. I thaw them overnight in the refrigerator before serving. I do not reheat them, as they are best enjoyed chilled.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I add them directly from frozen and avoid overmixing to prevent color bleeding.

How do I prevent cracks in mini cheesecakes?

I avoid overmixing the batter and make sure not to overbake them. Letting them cool gradually also helps.

Can I make these ahead of time?

Yes, I prefer making them a day in advance so they have plenty of time to chill and set properly.

How do I know when they’re done baking?

I look for set edges and slightly soft centers. They firm up more as they cool.

Can I make this recipe gluten-free?

Yes, I substitute gluten-free graham crackers for the crust to make the recipe gluten-free.

Conclusion

I truly enjoy making these juicy mini lemon blueberry cheesecakes because they combine creamy texture with bright citrus and sweet berry flavors. They’re perfectly portioned, easy to serve, and always a hit. Whenever I want a refreshing yet indulgent dessert, this is a recipe I happily prepare.