Introduction

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful treat combining tangy lemon, sweet blueberries, and creamy cheesecake in perfectly sized portions. They’re easy to make and sure to impress at any gathering or as a special dessert.

The image shows mini cheesecakes with three distinct layers, each sitting on a round white plate with a white marbled surface beneath. The bottom layer is a crumbly golden-brown crust, firm and textured. The middle layer is thick and creamy, off-white in color, smooth and solid. The top layer is a glossy, deep purple blueberry sauce that appears slightly runny, dripping a bit down the sides of the cream layer. On top of each cheesecake is a swirl of white whipped cream, shaped like a soft rosette with visible smooth ridges. Blueberries and blurred background elements add depth 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 juices, mashing them as you go. In a separate bowl, whisk together water and cornflour, then add to the saucepan. Cook for 1-2 more minutes until thickened, stirring continuously. Remove from heat and strain through a fine-mesh sieve into a heat-safe bowl, discarding solids. Set aside to cool.
Step 2: Prepare the Crust. Preheat oven to 325°F. Line two 12-count muffin pans with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Evenly press the mixture into the liners. Bake for 5 minutes, then cool. Keep oven temperature at 325°F.
Step 3: Make the Cheesecake Filling. Using a stand or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla extract, mixing well. Scrape bowl sides. Add eggs one at a time, mixing on low until just combined after each.
Step 4: Assemble the Cheesecakes. Distribute filling evenly into muffin liners. Spoon about 1 teaspoon of blueberry sauce atop each and gently swirl with a toothpick or knife.
Step 5: Bake and Cool. Bake for 17-20 minutes or until tops are set. Bake in batches if needed. Let cool at room temperature for at least 1 hour.
Step 6: Chill and Serve. Remove cheesecakes from pans and store in an airtight container. Refrigerate for 3-4 hours or overnight before serving.

Tips & Variations

For a nutty crust, substitute half the graham crackers with finely chopped almonds or pecans.
If fresh blueberries aren’t available, frozen can be used—just thaw and drain excess water before cooking.
Use lemon zest generously to enhance the bright citrus flavor in the cheesecake.
Try adding a sprinkle of cinnamon to the crust for a warm twist.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To enjoy, serve chilled or let them sit at room temperature for 10 minutes. Avoid freezing as the texture may change after thawing.

How to Serve

The image shows small round cheesecake desserts with three clear layers: a bottom layer of crumbly golden brown crust, a thick middle layer of creamy white cheesecake, and a top layer of deep purple blueberry sauce that slightly drips down the sides. Each cheesecake is topped with a swirl of smooth white whipped cream in a rose-like shape. The cheesecakes sit on a white plate with a white marbled background, and a few fresh blueberries are visible around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes actually taste better after chilling overnight, allowing the flavors to meld and the texture to firm up perfectly.

What can I use instead of graham crackers for the crust?

You can use digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet variation, depending on your preference.