Mini Lemon Blueberry Cheesecakes – A Bite of Pure Bliss!

These mini lemon blueberry cheesecakes are the perfect little treats—creamy, tangy, and bursting with juicy blueberries. With a buttery graham cracker crust, a smooth lemon-scented cheesecake filling, and a swirl of blueberry goodness, they’re elegant enough for a party yet easy enough for a weekend baking session.

Why You’ll Love This Recipe

I love how these cheesecakes pack so much flavor into a small, portable size. The lemon brightens the creamy filling, while the blueberries add natural sweetness and a pop of color. They bake quickly, chill beautifully, and are easy to serve—no slicing or messy plates. Plus, they’re the kind of dessert that always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Lemon zest

• Lemon juice

• Vanilla extract

For the blueberry swirl:

• Blueberries (fresh or frozen)

• Granulated sugar

• Lemon juice

• Cornstarch mixed with a little water

Directions

1. I preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.

2. I mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. I press about a tablespoon of the mixture into the bottom of each liner and bake for 5 minutes.

3. For the filling, I beat the cream cheese and sugar until smooth. I add eggs one at a time, mixing just until combined, then stir in lemon zest, lemon juice, and vanilla extract.

4. I make the blueberry swirl by heating blueberries, sugar, and lemon juice in a small saucepan until the berries burst. I stir in the cornstarch mixture and simmer until thickened, then let it cool slightly.

5. I spoon the cheesecake batter over the crusts, filling each cup almost to the top. I add a small dollop of blueberry sauce to each and swirl it gently with a toothpick.

6. I bake for 18–20 minutes, until the centers are just set. I cool them completely, then chill for at least 2 hours before serving.

Servings and timing

This recipe makes about 12 mini cheesecakes. Prep time is around 20 minutes, baking takes 20 minutes, and chilling requires at least 2 hours.

Variations

• I sometimes use raspberries instead of blueberries for a slightly tart twist.

• For a richer crust, I use crushed shortbread cookies instead of graham crackers.

• I’ve also added a spoonful of Greek yogurt to the filling for extra creaminess.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They also freeze beautifully—I wrap each one individually and thaw in the fridge overnight before serving. They’re best enjoyed cold, so no reheating is needed.

FAQs

Can I make these without the blueberry swirl?

Yes, I sometimes top the plain lemon cheesecakes with fresh berries right before serving instead of baking the swirl in.

Do I need to use a water bath?

Not for this recipe. The small size and low oven temperature help prevent cracks without extra steps.

Can I make them ahead of time?

Absolutely. I often make them a day or two before an event, as they actually taste even better after chilling overnight.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the brightest flavor, but bottled can work if that’s what I have on hand.

How do I get a smooth cheesecake filling?

I make sure the cream cheese is completely softened before mixing and avoid overbeating once the eggs are added.

Conclusion

These mini lemon blueberry cheesecakes are everything I want in a dessert—bright, creamy, fruity, and beautiful. They’re easy to make, a joy to eat, and perfect for sharing… though I admit, I often keep a few just for myself.

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