Introduction

These Juicy Mini Lemon Blueberry Cheesecakes combine tangy lemon and sweet blueberries in a creamy, bite-sized treat. Perfect for parties or a simple dessert, they offer a delightful balance of flavors in every luscious swirl.

The image shows four small cheesecakes placed on a white plate on a white marbled surface. Each cheesecake has three layers: the bottom layer is a crumbly golden-brown crust, the middle layer is creamy white cheesecake, and the top layer is a glossy dark purple blueberry topping. On top of each cheesecake, there is a swirl of smooth white whipped cream. Blueberries are scattered around the plate, adding extra color to the scene. The focus is on the front cheesecake, with the others softly blurred in the background. 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: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries soften and release their juices, mashing as they cook.
Step 2: Whisk together the water and cornflour in a separate bowl, then add to the saucepan. Cook for 1-2 more minutes, stirring and mashing until the sauce thickens. Remove from heat.
Step 3: Strain the blueberry mixture through a fine-mesh strainer over a heat-safe bowl, discarding solids. Set the sauce aside to cool.
Step 4: Preheat the oven to 325°F. Line two 12-count muffin pans (or one 24-count) with 14 cupcake liners.
Step 5: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into each cupcake liner.
Step 6: Bake crusts for 5 minutes, then remove and cool. Keep oven at 325°F.
Step 7: Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla, mixing well. Scrape the bowl as needed.
Step 8: Add eggs one at a time, mixing on low until just combined after each addition.
Step 9: Divide cheesecake filling evenly among the 14 crusts.
Step 10: Spoon about 1 teaspoon of blueberry sauce onto each cheesecake and gently swirl with a toothpick or knife.
Step 11: Bake for 17-20 minutes until tops are set. If using two pans, bake in batches.
Step 12: Cool cheesecakes at room temperature for at least 1 hour.
Step 13: Remove from pans, place in an airtight container, and refrigerate for 3-4 hours or overnight before serving.

Tips & Variations

Use frozen blueberries if fresh are unavailable; thaw and drain excess liquid before use.
For a stronger lemon flavor, add extra lemon zest or a little lemon extract.
Try swapping graham cracker crumbs with crushed digestive biscuits or shortbread for a different crust flavor.
Use silicone muffin pans for easier removal of cheesecakes.

Storage

Store cheesecakes in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, let them come to room temperature for 10-15 minutes before serving. They can also be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

The image shows four mini cheesecakes on a white plate with a white marbled surface. Each cheesecake has three layers: a bottom layer of light brown crumbly crust, a middle layer of creamy off-white cheesecake, and a top layer of dark purple blueberry topping that slightly drips down the sides. On top of each cheesecake is a swirl of white whipped cream, shaped like a flower. In the background, there are a few blueberries and a white bowl filled with more blueberries. The focus is sharp on the front cheesecake, while the others are slightly blurred. 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 chill and set best when made a day ahead, allowing flavors to meld and the texture to firm up.

How do I prevent the cheesecake from cracking?

Be sure not to overmix the batter once the eggs are added and avoid overbaking. Also, let the cheesecakes cool gradually at room temperature before refrigerating.