Juicy Mini Lemon Blueberry Cheesecakes
Fresh and creamy mini lemon blueberry cheesecakes with a buttery graham cracker crust, bright lemon flavor, and bursts of sweet blueberries. Perfectly portioned and elegant, these individual treats are ideal for parties, brunches, or special occasions.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup fresh blueberries
- For the topping (optional):
- 1/3 cup blueberry preserves or blueberry sauce
- Extra lemon zest for garnish
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with 12 paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust.
- Bake the crusts for 5 minutes, then allow them to cool slightly.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract, lemon juice, and lemon zest.
- Gently fold in the fresh blueberries.
- Divide the filling evenly among the prepared crusts.
- Bake for 18–22 minutes, until the edges are set and the centers are slightly soft.
- Cool at room temperature, then refrigerate for at least 2 hours until fully chilled.
- Before serving, top with blueberry preserves or sauce and garnish with additional lemon zest if desired.
Notes
- Swirl blueberry jam into the batter before baking for a marbled effect.
- Add extra lemon zest for a stronger citrus flavor.
- Use crushed vanilla wafers or digestive biscuits for a different crust option.
- Top with whipped cream for added richness.
- Use frozen blueberries directly from frozen and avoid overmixing.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze individually wrapped cheesecakes for up to 2 months and thaw overnight before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
