Introduction

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful blend of creamy lemony filling and fresh blueberry swirls. Perfectly portioned as bite-sized treats, they’re ideal for summer gatherings or anytime you want a burst of fruity flavor in a rich dessert.

The image shows small round cheesecakes with three distinct layers on a white plate placed on a white marbled surface. The bottom layer is a light brown crumbly crust, the middle layer is creamy white cheesecake, and the top layer is a shiny dark purple blueberry topping that drips slightly over the sides. Each cheesecake is topped with a swirl of smooth white whipped cream. Some fresh blueberries are visible in the background, adding a touch of blue to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh blueberries (140 grams)
1 tablespoon white sugar (13 grams)
1 teaspoon lemon juice, freshly squeezed
1 teaspoon cornflour
2 teaspoons water
1 cup crushed graham crackers (120 grams, about 8 full sheets)
3 tablespoons white sugar (40 grams)
3 1/2 tablespoons butter, melted (50 grams)
16 ounces cream cheese, softened
1/2 cup white sugar (100 grams)
1/4 cup freshly squeezed lemon juice (60 ml)
Zest from 1 lemon
1 teaspoon vanilla extract
2 large eggs at room temperature

Instructions

Step 1: Prepare the Blueberry Sauce. In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries soften and release juice, mashing occasionally. Whisk together the water and cornflour, then add to the pan. Stir and mash for 1-2 minutes until thickened. Remove from heat, strain through a fine-mesh sieve into a bowl, and set aside to cool.
Step 2: Prepare the Crust. Preheat oven to 325°F. Line two 12-count muffin pans with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of each liner. Bake for 5 minutes, then cool. Keep the oven at 325°F.
Step 3: Make the Cheesecake Filling. Beat cream cheese and sugar until smooth using a mixer. Add lemon juice, zest, and vanilla; mix well. Scrape down sides. Add eggs one at a time, mixing on low speed just until combined after each.
Step 4: Assemble the Cheesecakes. Divide cheesecake filling evenly among the muffin cavities. Spoon about 1 teaspoon of blueberry sauce atop each and gently swirl with a toothpick or knife.
Step 5: Bake and Cool. Bake at 325°F for 17-20 minutes until tops are set. If needed, bake in batches. Cool cheesecakes in the pan at room temperature for at least 1 hour.
Step 6: Chill and Serve. Remove cheesecakes from pan and place in an airtight container. Refrigerate for 3-4 hours or overnight. Serve chilled and enjoy.

Tips & Variations

For extra flavor, add a pinch of cinnamon to the crust mixture.
Use fresh lemon zest to brighten the cheesecake filling even more.
If you prefer a thicker blueberry sauce, cook it a little longer before straining.
Swap graham crackers for digestive biscuits if unavailable.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. For the best texture, serve chilled or at room temperature.

How to Serve

The dessert is a small, round cheesecake with three clear layers. The bottom layer is a crumbly, light brown crust made of crushed biscuits. Above it is a creamy, pale yellow cheesecake layer with a smooth texture. The top layer is a shiny, dark purple blueberry topping with whole blueberries visible, glistening with syrup. On top of the blueberry layer is a swirl of soft, white whipped cream, adding height and contrast to the dessert. The cheesecake sits on a white plate with gentle ridges, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Thaw them first and drain excess liquid before using to prevent a watery sauce.

Do I need a special pan for these mini cheesecakes?

A standard muffin pan lined with cupcake liners works perfectly to portion these cheesecakes evenly.

Juicy Mini Lemon Blueberry Cheesecakes Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are delightful individual desserts featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a luscious homemade blueberry swirl. Perfectly portioned in muffin tins, these cheesecakes combine the tartness of fresh lemon and blueberries with a smooth, rich texture for a refreshing treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 4 hours 45 minutes
Yield: 14 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Blueberry Sauce

1 cup fresh blueberries (140 grams)
1 tablespoon white sugar (13 grams)
1 teaspoon freshly squeezed lemon juice
1 teaspoon cornflour
2 teaspoons water

Crust

1 cup crushed graham crackers (120 grams, about 8 full sheets)
3 tablespoons white sugar (40 grams)
3 1/2 tablespoons butter, melted (50 grams)

Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup white sugar (100 grams)
1/4 cup freshly squeezed lemon juice (60 ml)
Zest from 1 lemon
1 teaspoon vanilla extract
2 large eggs at room temperature

Instructions

Prepare the Blueberry Sauce: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries soften and release juices, mashing the berries as they cook. Whisk water and cornstarch separately and add to the saucepan once the mixture bubbles. Cook for an additional 1-2 minutes, stirring until thickened. Remove from heat and strain the sauce through a fine-mesh strainer into a bowl, discarding solids. Set aside to cool.
Prepare the Crust: Preheat oven to 325°F (163°C). Line two 12-count muffin pans with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into muffin cups. Bake crusts for 5 minutes, then remove and cool. Keep oven at 325°F.
Make the Cheesecake Filling: Using a stand or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla extract, mix until combined. Scrape bowl sides, then add eggs one at a time, mixing on low until just incorporated after each addition.
Assemble the Cheesecakes: Divide cheesecake filling evenly among prepared muffin cups. Spoon approximately 1 teaspoon of blueberry sauce onto each and gently swirl with a toothpick or knife into the filling.
Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. If necessary, bake in batches. Remove from oven and let cool at room temperature for at least 1 hour.
Chill and Serve: After cooling, remove cheesecakes from pans and place them in an airtight container. Refrigerate for at least 3-4 hours or overnight before serving. Enjoy the refreshing lemon blueberry cheesecake swirls!

Notes

Ensure cream cheese is softened to room temperature for a smooth filling.
Be careful not to overmix eggs to avoid cracking during baking.
Use fresh blueberries for best flavor; frozen can be used but may require additional thickening time.
Chilling overnight enhances the texture and flavor of the cheesecakes.
Use a toothpick to gently swirl blueberry sauce for beautiful marbled effects without blending completely.

Keywords: mini cheesecakes, lemon blueberry cheesecake, individual cheesecakes, blueberry swirl, lemon zest dessert, graham cracker crust, creamy cheesecake