Mini Lemon Blueberry Cheesecakes Recipe Easy Bite-Sized Dessert

The first time I made these mini lemon blueberry cheesecakes, I was hosting a summer brunch for friends, and let me tell you—they disappeared faster than I could set them down on the table! These little treats are the perfect combination of tangy lemon, sweet blueberries, and creamy cheesecake, all nestled on a buttery graham cracker crust. They’re bite-sized, visually stunning, and, honestly, they taste like sunshine in dessert form. Whether you’re planning a party, craving a sweet pick-me-up, or just want an easy-to-make dessert, this recipe will become your go-to.

Made with simple ingredients and baked in a muffin tin, these cheesecakes are as easy as they are delicious. Plus, the individual portions make them perfect for sharing—or keeping all to yourself (no judgment here!). Let’s get baking!

Why You’ll Love This Recipe

These mini lemon blueberry cheesecakes are more than just pretty desserts. Here’s why I know you’ll love them as much as I do:

• Perfectly Balanced Flavors: The bright lemon zest and juice pair beautifully with the sweet pop of blueberries, creating a flavor combo that’s both refreshing and indulgent.
• Easy to Make: No special equipment or skills required! If you’ve got a muffin tin and a hand mixer, you’re set.
• Great for Any Occasion: These cheesecakes are ideal for brunches, baby showers, picnics, or just because.
• Make-Ahead Friendly: You can prepare these ahead of time, so they’re ready whenever you need them.
• Portion-Controlled: The individual servings mean no messy slicing and no overindulging (unless you want to grab a few extras, of course!).

What sets this recipe apart from other mini cheesecakes is the addition of fresh lemon juice and zest, which brightens the creaminess of the cheesecake and complements the burst of fresh blueberries. These little bites are like a mini vacation for your taste buds!

What Ingredients You Will Need

This recipe uses easy-to-find ingredients, many of which you might already have in your kitchen. Here’s what you’ll need:

• For the Crust:
  • 1 cup (100 g) graham cracker crumbs
  • 2 tablespoons (25 g) granulated sugar
  • 4 tablespoons (60 g) unsalted butter, melted
• For the Cheesecake Filling:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons (30 ml) sour cream
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
• For the Blueberry Topping:
  • 1 cup (150 g) fresh blueberries
  • 1 tablespoon (15 g) granulated sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon (15 ml) water

If you don’t have graham crackers, you can substitute with digestive biscuits or even crushed vanilla wafers. And if fresh blueberries aren’t in season, frozen ones will work just fine!

Equipment Needed

Here’s what you’ll need to whip up these mini cheesecakes:

• A 12-cup muffin tin
• Paper liners (or silicone liners for easy removal)
• A mixing bowl
• A hand mixer or stand mixer
• A small saucepan (for the blueberry topping)
• A spatula or spoon

If you don’t have a muffin tin, you can use ramekins or small mason jars for an equally adorable presentation.

Preparation Method

1. Preheat your oven: Set your oven to 325°F (165°C) and line your muffin tin with paper liners.
2. Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner to form a crust. Bake for 5 minutes, then let cool.
3. Prepare the blueberry topping: In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries soften (about 5 minutes). Set aside to cool.
4. Make the cheesecake filling: In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg, sour cream, lemon juice, lemon zest, and vanilla extract, and mix until just combined.
5. Assemble the cheesecakes: Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full. Spoon a small amount of the blueberry topping onto each cheesecake and swirl it gently with a toothpick.
6. Bake: Bake for 15–18 minutes, or until the centers are set but still slightly jiggly. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours (preferably overnight).
7. Serve: Remove the cheesecakes from the liners and garnish with additional blueberries or a small slice of lemon for a pretty presentation.

Cooking Tips & Techniques

• Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature for a smooth, lump-free filling.
• Don’t Overmix: Overbeating the filling can incorporate too much air, causing the cheesecakes to crack.
• Chill Time is Key: These cheesecakes need time to set in the fridge, so plan ahead and don’t rush this step.
• Use Fresh Lemon Zest: The zest adds a burst of flavor that you just can’t get from bottled lemon juice.

Remember, when baking, patience is your best friend. Let the cheesecakes cool completely before removing them from the tin to ensure they hold their shape.

Variations & Adaptations

• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Berry Swap: Try raspberries or blackberries instead of blueberries for a fun twist.
• Dairy-Free: Substitute the cream cheese and sour cream with dairy-free versions.
• Chocolate Lovers: Add a drizzle of melted white or dark chocolate on top before serving.

I once made these with lime juice and zest instead of lemon—it was a tropical dream!

Serving & Storage Suggestions

These mini cheesecakes are best served chilled. Arrange them on a decorative platter and garnish with fresh blueberries and a little lemon zest for extra flair. They pair wonderfully with a cup of tea or a glass of prosecco.

Store leftovers (if there are any!) in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months; just thaw in the fridge overnight before serving.

Nutritional Information & Benefits

Each mini cheesecake contains approximately:

• Calories: 180
• Protein: 3 g
• Fat: 10 g
• Carbohydrates: 18 g
• Sugar: 12 g

With the antioxidants from the blueberries and the vitamin C from the lemon, you can feel good about indulging in this treat.

Conclusion

These mini lemon blueberry cheesecakes are the perfect dessert for any occasion. They’re easy to make, bursting with fresh flavors, and sure to impress anyone lucky enough to grab one. I hope you enjoy them as much as I do!

If you try this recipe, let me know in the comments below. I’d love to hear how it turned out for you. Don’t forget to share this recipe with your friends and family—they’ll thank you for it!

FAQs

Can I make these cheesecakes ahead of time?

Yes! In fact, they taste even better after chilling overnight, so feel free to make them a day in advance.

Can I use frozen blueberries?

Absolutely. Just make sure to thaw and drain them before using to avoid excess liquid.

What if I don’t have a muffin tin?

You can use ramekins or small mason jars as an alternative, though the baking time may vary slightly.

How do I prevent cracks in the cheesecake?

Don’t overmix the filling, and don’t overbake. A little jiggle in the center is perfect!

Can I double the recipe?

Yes, you can easily double the recipe to make more cheesecakes. Just use two muffin tins or bake in batches.

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