Introduction

These Lemon Blueberry Cheesecakes offer a delightful combination of tangy lemon and sweet blueberry flavors in a creamy, individual-sized treat. Perfect for any occasion, they are easy to make and sure to impress your guests.

The image shows six small, round cheesecakes arranged closely on a white rectangular plate. Each cheesecake has three layers: a bottom crumbly light brown crust, a thick middle creamy white layer, and a glossy dark purple blueberry swirl on top, creating a marbled effect that blends slightly into the white layer beneath. The surface under the plate is white with a marbled texture, and on the left side, there is a cream-colored cloth partially visible. The 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 their juices, mashing them as they cook. When the mixture bubbles, whisk together water and cornflour, add to the pan, and cook 1-2 more minutes until thickened. Remove from heat, strain through a fine-mesh strainer into a bowl, discarding solids. Set aside to cool.
Step 2: Prepare the Crust. Preheat the oven to 325°F. Line two 12-count muffin pans or one 24-count pan with 14 cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into muffin cavities and bake for 5 minutes. Remove and cool. Keep oven at 325°F.
Step 3: Make the Cheesecake Filling. Beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla, mixing well. Scrape sides. Add eggs one at a time, mixing on low until just combined.
Step 4: Assemble the Cheesecakes. Divide the cheesecake filling evenly into the liners. Spoon about 1 teaspoon of blueberry sauce onto each and gently swirl with a toothpick or knife into the filling.
Step 5: Bake and Cool. Bake at 325°F for 17-20 minutes until tops are set. If needed, bake in batches. Cool at room temperature for at least 1 hour.
Step 6: Chill and Serve. Remove cheesecakes from pans, store in an airtight container, and chill in the refrigerator for 3-4 hours or overnight before serving.

Tips & Variations

Use frozen blueberries if fresh are not available, just thaw before cooking.
For extra zest, add a teaspoon of lemon zest to the crust mixture.
Swap graham crackers for digestive biscuits for a different flavor base.
If you prefer a sweeter blueberry sauce, increase the sugar by a tablespoon.

Storage

Store these cheesecakes in an airtight container in the refrigerator for up to 4 days. To enjoy, serve them cold or let sit at room temperature for 10-15 minutes. Avoid freezing as it may affect texture.

How to Serve

The image shows six small round cheesecakes arranged closely on a white rectangular plate. Each cheesecake has three layers: a light brown crumbly crust at the bottom, a thick white creamy middle layer, and a glossy dark purple blueberry swirl on top that blends with the white layer in smooth, artistic curls. The surface beneath the plate is a white marbled texture. 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, they taste even better after chilling overnight. Just prepare, bake, and refrigerate them until ready to serve.

What can I use instead of cornflour for the blueberry sauce?

You can substitute with an equal amount of all-purpose flour or arrowroot powder to thicken the sauce effectively.