Juicy Mini Lemon Blueberry Cheesecakes Recipe
These Juicy Mini Lemon Blueberry Cheesecakes are a delightful dessert combining tangy lemon-flavored cheesecake with a luscious homemade blueberry swirl. Presented in mini cupcake form with a buttery graham cracker crust, these cheesecakes offer a perfect balance of creamy texture and fruity sweetness in every bite.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 50 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 lemon juice, freshly squeezed
- 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 the fresh blueberries, sugar, and lemon juice. Cook while mashing the berries until they soften and release juices. Once bubbling, whisk together water and cornflour, then add to the pan. Stir and mash until sauce thickens, about 1-2 minutes. Remove from heat, strain through a fine-mesh sieve into a heat-safe bowl to remove solids, and set aside to cool.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line two 12-count muffin pans or one 24-count pan with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture evenly into each liner to form a firm crust layer. Bake for 5 minutes then cool. Keep oven temperature at 325°F.
- Make the Cheesecake Filling: Using a stand mixer with paddle attachment or electric mixer, beat softened cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing until fully combined. Scrape the bowl sides as needed. Add eggs one at a time, mixing on low speed just until incorporated after each addition.
- Assemble the Cheesecakes: Evenly distribute cheesecake filling into the 14 prepared crusts. Spoon about 1 teaspoon of the cooled blueberry sauce atop each and swirl gently into the filling using a toothpick or knife.
- Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. Depending on your oven capacity, bake in batches. After baking, cool cheesecakes at room temperature for at least 1 hour.
- Chill and Serve: Remove cheesecakes from pans and store in an airtight container in the refrigerator. Chill for a minimum of 3-4 hours or overnight to set fully. Serve chilled for best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature for smooth batter and to avoid lumps.
- Straining the blueberry sauce helps achieve a smooth swirl without berry chunks.
- Use fresh lemon juice and zest for bright, natural flavor in the cheesecake.
- Do not overbake the cheesecakes; the center should still be slightly jiggly when removed from the oven as they set while cooling.
- For easy removal, allow cheesecakes to cool completely and chill thoroughly before taking them out of liners.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Keywords: mini lemon blueberry cheesecakes, lemon cheesecake, blueberry swirl cheesecake, mini cheesecake recipe, dessert cupcakes, graham cracker crust
