Introduction

These Lemon Blueberry Cheesecakes combine tangy lemon and sweet blueberries for a refreshing and creamy dessert. Perfectly portioned in cupcake liners, they offer an easy and elegant treat for any occasion.

The image shows several small round cheesecakes arranged closely on a white rectangular dish, placed on a white marbled surface. Each cheesecake has three distinct layers: a bottom layer of light brown crumbly crust, a middle thick layer of smooth creamy white cheesecake, and a top layer with glossy, dark purple-blue swirls of blueberry sauce marbled into the creamy surface, creating a beautiful mix of colors and textures. The cheesecakes are neat with slightly textured crust edges. 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 they cook. Whisk together water and cornflour, then add to the saucepan once the mixture bubbles. Cook 1-2 minutes more, stirring until thickened. Remove from heat, strain through a fine-mesh sieve into a bowl, discarding solids. Set aside to cool.
Step 2: Prepare the Crust. Preheat 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 mixture evenly into each liner. Bake for 5 minutes, then cool. Keep oven at 325°F.
Step 3: Make the Cheesecake Filling. Beat cream cheese and sugar until smooth using a mixer. Add lemon juice, lemon zest, and vanilla extract, mixing well. Scrape bowl sides as needed. Add eggs one at a time, mixing on low until just combined after each addition.
Step 4: Assemble the Cheesecakes. Divide cheesecake filling evenly into muffin liners. Spoon about 1 teaspoon of blueberry sauce over each, then swirl gently with a toothpick or knife.
Step 5: Bake and Cool. Bake for 17-20 minutes until tops are set. Bake in batches if needed. Cool cheesecakes at room temperature for at least 1 hour.
Step 6: Chill and Serve. Remove cheesecakes from pans, place in an airtight container, and refrigerate for 3-4 hours or overnight. Serve chilled and enjoy.

Tips & Variations

Use fresh lemon zest for the brightest flavor and avoid the bitter white pith.
For a gluten-free crust, substitute graham crackers with gluten-free cookies or crushed nuts.
Adjust the blueberry sauce sweetness by adding more or less sugar according to taste.
To make mini cheesecakes, use a mini muffin pan and reduce baking time slightly.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as it may affect texture; they are best served chilled.

How to Serve

The image shows six small round cheesecakes on a white rectangular plate, each with three visible layers. The base layer is a crumbly light brown crust. The middle layer is thick and creamy white cheesecake. The top layer is a shiny, deep purple blueberry swirl with a smooth, glossy texture that spreads unevenly across the cream, creating a marbled effect on each cheesecake. The cheesecakes are placed closely together with a white marbled background 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 use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Thaw and drain them before cooking to reduce excess liquid, which helps the sauce thicken properly.

How do I know when the cheesecakes are done baking?

The tops should be set and firm to the touch but still slightly jiggly in the center. Overbaking can cause cracking or dryness, so keep an eye on them near the end of baking.