Juicy Mini Lemon Blueberry Cheesecakes Recipe
These Juicy Mini Lemon Blueberry Cheesecakes are delightful individual treats featuring a buttery graham cracker crust, a smooth lemon-infused cream cheese filling, and a luscious blueberry swirl topping. Perfectly baked to creamy perfection, these mini cheesecakes offer a refreshing burst of citrus and berry flavors in every bite, making them ideal for parties, special occasions, or a sweet everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 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 blueberries, sugar, and lemon juice. Cook until the berries soften and release juices, mashing them as they cook. When bubbling, whisk water with cornflour and add to saucepan. Cook 1-2 minutes more, stirring and mashing until sauce thickens. Remove from heat and strain through a fine-mesh strainer to remove solids. Set sauce aside to cool.
- Prepare the Crust: Preheat oven to 325°F. Line two 12-count muffin pans (or one 24-count) with 14 cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Evenly press mixture into muffin liners. Bake crusts for 5 minutes, then remove and cool while maintaining oven temperature.
- Make the Cheesecake Filling: Using a stand mixer with paddle attachment or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract; mix until combined, scraping sides as needed. Add eggs one at a time on low speed until just combined.
- Assemble the Cheesecakes: Distribute cheesecake filling evenly among the 14 lined muffin cavities. Spoon about 1 teaspoon of the cooled blueberry sauce on top of each. Use a toothpick or knife to swirl the blueberry sauce gently into the cheesecake batter.
- Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes or until tops are set. If using two pans, bake in batches. Remove from oven and cool at room temperature for at least 1 hour.
- Chill and Serve: After cooling, remove cheesecakes from pans and place in an airtight container. Refrigerate for 3-4 hours or overnight. Serve chilled and enjoy the rich, fruity mini cheesecakes.
Notes
- Use fresh blueberries for the best natural flavor in the sauce.
- Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
- Do not overmix eggs to maintain a creamy texture.
- The blueberry swirl can be adjusted based on preference for more or less berry flavor per cheesecake.
- These mini cheesecakes can be stored refrigerated for up to 3 days.
- For easier removal, run a thin knife around the edges before taking them out of the liners.
Keywords: mini lemon blueberry cheesecakes, blueberry swirl dessert, lemon cheesecake cups, graham cracker crust, individual cheesecakes, easy cheesecake recipe
