Description
These Juicy Mini Lemon Blueberry Cheesecakes are creamy, tangy, and bursting with fresh blueberry flavor. Each individual cheesecake features a buttery graham cracker crust, silky lemon cheesecake filling, and a homemade blueberry topping. They’re the perfect make-ahead dessert for spring, summer, brunches, baby showers, and special occasions.
Ingredients
Scale
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
For the Blueberry Topping
- 1 1/2 cups fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Optional Garnish
- Fresh blueberries
- Lemon slices
- Whipped cream
- Fresh mint leaves
Instructions
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners. Mix graham cracker crumbs, sugar, and melted butter, then press about 1 tablespoon into each liner. Bake for 5 minutes and cool.
- Make the filling: Beat cream cheese until smooth. Mix in sugar, then add eggs one at a time. Blend in sour cream, vanilla, lemon juice, and lemon zest until creamy.
- Bake the cheesecakes: Divide the filling evenly among the crusts. Bake for 18–22 minutes until the centers are just set. Cool completely, then refrigerate for at least 4 hours.
- Prepare the blueberry topping: Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries soften. Stir in the cornstarch slurry and simmer until thickened. Cool completely.
- Assemble: Spoon the blueberry topping over each chilled cheesecake. Garnish with whipped cream, fresh blueberries, lemon slices, or mint before serving.
Notes
For the creamiest cheesecakes, use room-temperature ingredients and avoid overmixing after adding the eggs. Chill overnight for the best texture. Frozen blueberries work well if fresh are unavailable.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: mini lemon blueberry cheesecakes, lemon blueberry cheesecake, mini cheesecakes, blueberry dessert, lemon cheesecake recipe, summer dessert, individual cheesecake