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Lemon Blueberry Cheesecake Parfaits Recipe

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★★★★★

4.4 from 118 reviews

These Lemon Blueberry Cheesecakes are delightful individual-sized desserts featuring a buttery graham cracker crust, smooth and tangy lemon cream cheese filling, and a luscious blueberry swirl. The blueberry sauce is cooked fresh to create a vibrant topping that is gently swirled into the cheesecake for a beautiful marbled effect. Perfect for a refreshing, fruity treat with a creamy texture.

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 (cornstarch)
  • 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

  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. Once bubbling, whisk water and cornflour together, add to the pan, and cook 1-2 more minutes until thickened, stirring and mashing. Remove from heat, strain the mixture through a fine-mesh strainer into a bowl, discarding solids. Set aside to cool.
  2. Prepare the Crust: Preheat the oven to 325°F (163°C). Line two 12-count muffin pans or one 24-count muffin pan with 14 cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly and evenly into each lined muffin cavity. Bake for 5 minutes. Remove from oven and let cool, keeping oven temperature steady at 325°F.
  3. Make the Cheesecake Filling: Using a stand or hand mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract; mix until combined, scraping down bowl sides as needed. Add eggs one at a time on low speed, mixing until just combined after each addition.
  4. Assemble the Cheesecakes: Evenly distribute the cheesecake filling among the 14 muffin cavities. Spoon approximately 1 teaspoon of blueberry sauce on top of each, then swirl with a toothpick or knife to create a marbled effect.
  5. Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. If baking two pans, do so in batches. Remove from oven and cool at room temperature for at least 1 hour.
  6. Chill and Serve: Remove cooled cheesecakes from pans, place in airtight container, and refrigerate for 3-4 hours or overnight. Serve chilled for the best flavor and texture.

Notes

  • Use room temperature cream cheese and eggs for a smooth batter.
  • Press the crust firmly for a compact base that holds well.
  • Do not overbake the cheesecakes to prevent cracking.
  • The blueberry sauce can be made ahead and refrigerated.
  • Swirling the blueberry sauce gently ensures pretty marble patterns without fully mixing it into the cheesecake.
  • Chilling overnight improves texture and flavor development.

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

Find it online: https://victoriablair.com/lemon-blueberry-cheesecake-parfaits-recipe/