Mini Blueberry Lemon Cheesecakes – Fresh, Creamy & Perfectly Tangy
Let’s dive into this deliciously refreshing mini cheesecake recipe!
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Mini Blueberry Lemon Cheesecake
Mini Blueberry Lemon Cheesecake
Ingredients
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup sour cream
1/2 cup blueberry preserves
1/4 cup lemon curd
Fresh blueberries and lemon slices for garnish
Instructions
Directions:
Preheat the oven to 325°F (165°C). Line a mini cheesecake pan with paper liners.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of each liner.
In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add the egg and beat until just combined.
Fold in sour cream until incorporated.
Pour the cream cheese mixture over the graham cracker crusts, filling each liner halfway.
Add a teaspoon of blueberry preserves into each cheesecake and swirl it lightly with a toothpick.
Spoon a small amount of lemon curd on top of each cheesecake.
Bake for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
Allow to cool completely, then refrigerate for at least 2 hours before serving.
Garnish with fresh blueberries and a slice of lemon before serving.
Notes
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes
Kcal: 290 kcal | Servings: 12 mini cheesecakes
Why You’ll Love These Mini Blueberry Lemon Cheesecakes
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Perfect single-serve size
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Fresh lemon flavor balances creamy cheesecake
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Sweet blueberry topping adds beautiful color and taste
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Easy to prepare and even easier to serve
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Great for gatherings, brunches, picnics, and bake sales
Ingredients You’ll Need
the Crust
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1 ½ cups graham cracker crumbs
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¼ cup sugar
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6 tbsp melted butter
the Lemon Cheesecake Filling
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16 oz (450g) cream cheese, softened
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½ cup sugar
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1 tbsp lemon zest
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2 tbsp lemon juice
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1 tsp vanilla extract
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2 large eggs
For the Blueberry Topping
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1 ½ cups fresh or frozen blueberries
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¼ cup sugar
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1 tbsp lemon juice
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1 tbsp cornstarch + 2 tbsp water (slurry)
How to Make Mini Blueberry Lemon Cheesecakes
Mix graham crumbs, sugar, and melted butter.
Press a spoonful into each cupcake liner in a muffin pan.
Bake for 5 minutes at 325°F (160°C) and let cool.
Step 2: Make the Lemon Cheesecake Batter
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Beat cream cheese until smooth.
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Add sugar, lemon zest, lemon juice, and vanilla; mix well.
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Add eggs one at a time, mixing until just combined.
Fill each muffin cup about ¾ full.
Bake for 16–18 minutes, or until centers are slightly jiggly.
Cool completely, then refrigerate at least 2 hours.
Step 3: Prepare the Blueberry Topping
In a saucepan, combine blueberries, sugar, and lemon juice.
Heat until berries soften.
Add cornstarch slurry and cook until thickened.
Let cool completely.
Step 4: Assemble
Top each mini lemon cheesecake with a spoonful of blueberry topping.
Chill before serving for the best flavor.
Serving Suggestions
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Add whipped cream and a fresh blueberry on top
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Garnish with thin lemon slices or zest
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Serve chilled for maximum creaminess
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Add a mint leaf for a beautiful presentation
Storage
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Refrigerate for up to 4 days
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Freeze (without blueberry topping) for up to 2 months
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works if necessary.
Can I make these without eggs?
Yes—use a no-bake cheesecake filling with whipped cream or gelatin.
Can I replace blueberries with other fruits?
Absolutely! Try raspberries, strawberries, or a mixed berry topping.
Final Thoughts
These Mini Blueberry Lemon Cheesecakes are the perfect blend of tangy, creamy, fruity, and sweet. They look impressive, taste amazing, and are incredibly easy to serve and share. Whether you’re hosting an event or want a refreshing dessert at home, this recipe is guaranteed to become a favorite.