Mini Lemon Blueberry Cheesecakes: A Perfect Bite-Sized Treat for Any Occasion

There’s something undeniably charming about bite-sized desserts, especially when they combine bright citrus notes with juicy berries and a creamy filling. Mini Lemon Blueberry Cheesecakes are the perfect treat for spring brunches, baby showers, backyard gatherings, or simply as a delightful pick-me-up on a quiet afternoon. These little cheesecakes bring together the tang of lemon, the natural sweetness of blueberries, and the smooth richness of cream cheese—all nestled in a buttery graham cracker crust.

The inspiration for this recipe comes from summers spent picking blueberries with family and the joy of making light, fresh desserts that celebrate seasonal produce. Lemon and blueberry is a classic pairing, and this recipe transforms that harmony into a visually stunning and easy-to-make dessert that never fails to impress.

Why You’ll Love This Recipe

Mini Lemon Blueberry Cheesecakes are everything you could want in a dessert—refreshing, creamy, and bursting with flavor. Here’s why you’ll keep coming back to this recipe:

• Individual Portions: No slicing or plating necessary—each guest gets their own personal cheesecake.

• Quick and Simple: These cheesecakes come together with minimal effort and can be made ahead.

• Balanced Flavors: Tart lemon perfectly complements the sweetness of blueberries and the richness of the cheesecake.

• Visually Appealing: Their vibrant colors and petite size make them great for entertaining or gifting.

Ingredients You’ll Need

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs (about 8 full crackers)

• 2 tablespoons granulated sugar

• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened

• 1/2 cup granulated sugar

• 1 tablespoon all-purpose flour

• 2 large eggs

• 1/4 cup sour cream

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest (from about 1 large lemon)

• 1/2 teaspoon vanilla extract

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries

• 2 tablespoons sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Step-by-Step Instructions

Step 1: Prepare the Blueberry Swirl

Start with the blueberry compote so it has time to cool.

1. In a small saucepan, combine the blueberries, sugar, and lemon juice.

2. Cook over medium heat until the berries release their juices and start to break down, about 5-7 minutes.

3. Stir in the cornstarch slurry and cook for another 2-3 minutes until the mixture thickens.

4. Remove from heat and let cool to room temperature. For a smoother texture, blend and strain if desired.

Step 2: Make the Graham Cracker Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

3. Divide the mixture evenly between the liners and press down firmly using the bottom of a small glass or spoon.

4. Bake for 5 minutes, then set aside to cool while you prepare the filling.

Step 3: Make the Lemon Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.

2. Add the sugar and flour, beating until incorporated.

3. Add eggs one at a time, mixing on low speed to avoid overbeating.

4. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth.

Step 4: Assemble the Cheesecakes

1. Spoon the cheesecake batter evenly over the cooled crusts, filling each cup nearly to the top.

2. Add a teaspoon of the blueberry compote to the top of each and use a toothpick to swirl gently for a marbled effect.

3. Tap the muffin tin gently on the counter to release any air bubbles.

Step 5: Bake and Chill

1. Bake the cheesecakes at 325°F (163°C) for 18–22 minutes, or until the centers are set and the tops no longer jiggle.

2. Remove from the oven and let cool in the tin for 10 minutes.

3. Transfer to the refrigerator and chill for at least 2 hours, preferably overnight for best texture.

Tips for Success

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a smooth filling.

• Don’t Overmix: Overmixing introduces too much air and can cause cracks. Mix on low speed and stop as soon as ingredients are incorporated.

• Chill Time Is Key: These cheesecakes need adequate chilling to firm up and develop their full flavor.

• Swirl with Care: For a beautiful marbled look, gently swirl the blueberry compote without blending it too much into the cheesecake layer.

Flavor Variations and Substitutions

This base recipe is versatile and open to customization. Here are a few ideas to mix it up:

• Berry Medley: Swap out blueberries for raspberries, strawberries, or blackberries.

• Citrus Twist: Try orange or lime zest and juice in place of lemon for a different citrus profile.

• Gluten-Free Crust: Use gluten-free graham crackers or crushed nuts for a gluten-friendly version.

• No Bake Version: For a summer-friendly alternative, skip the baking and chill a no-bake filling on a no-bake crust (gelatin or whipped cream-based).

Serving Suggestions

Mini Lemon Blueberry Cheesecakes are best served chilled and can be garnished with:

• A dollop of whipped cream

• Extra lemon zest

• A few fresh blueberries

• A drizzle of the leftover compote

They’re lovely as part of a dessert spread, tucked into a picnic basket, or served at brunch alongside mimosas and fresh fruit. These cheesecakes also make beautiful edible gifts when packed into small boxes or wrapped in parchment paper.

Make-Ahead and Storage Tips

Make Ahead: These mini cheesecakes are ideal for making a day or two in advance. In fact, they taste better after sitting in the fridge overnight as the flavors meld together.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Freezing: You can freeze these cheesecakes for up to 2 months. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for its bright flavor, but bottled can be used in a pinch. Be sure to add zest for that fresh citrus aroma.

Can I use frozen blueberries?
Yes, frozen blueberries work perfectly. No need to thaw them before cooking the compote.

How do I know when the cheesecakes are done baking?
The centers should look set but may still jiggle slightly when you tap the pan. They will continue to firm up as they cool.

What if I don’t have a muffin tin?
You can use silicone molds or mini cheesecake pans. You can also make one large cheesecake in a 9-inch springform pan, adjusting the baking time accordingly.

Nutritional Information (Per Serving)

Note: Nutritional values are estimates based on standard ingredients.

• Calories: 220

• Fat: 14g

• Carbohydrates: 20g

• Sugars: 14g

• Protein: 4g

• Fiber: 1g

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