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Mini Lemon Blueberry Cheesecakes – A Bite of Pure Bliss!

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These Mini Lemon Blueberry Cheesecakes are creamy, tangy, and bursting with juicy blueberries, all in a perfectly portioned size. Featuring a buttery graham cracker crust, smooth lemon-scented cheesecake filling, and a luscious blueberry swirl, they’re elegant enough for a party yet simple enough for everyday baking.

Ingredients

  • For the crust:
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • For the filling:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • For the blueberry swirl:
  • 1 cup blueberries (fresh or frozen)
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tsp water

Instructions

  1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  2. Mix graham cracker crumbs, sugar, and melted butter until texture resembles wet sand. Press about 1 tbsp into each liner and bake for 5 minutes. Set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in lemon zest, lemon juice, and vanilla extract.
  4. For the blueberry swirl, heat blueberries, sugar, and lemon juice in a small saucepan over medium heat until berries burst. Stir in cornstarch mixture and simmer until thickened. Let cool slightly.
  5. Divide cheesecake batter evenly over crusts, filling almost to the top. Add a small dollop of blueberry sauce to each and swirl gently with a toothpick.
  6. Bake for 18–20 minutes, until centers are just set. Cool completely in the pan, then chill for at least 2 hours before serving.

Notes

  • Use raspberries instead of blueberries for a tart twist.
  • Swap graham crackers for crushed shortbread cookies for a richer crust.
  • Add 1–2 tbsp Greek yogurt to the filling for extra creaminess.
  • Store in the fridge up to 5 days or freeze individually wrapped for up to 2 months.
  • Best enjoyed cold—no reheating needed.

Nutrition

Find it online: https://cookedbymaya.com/mini-lemon-blueberry-cheesecakes-a-bite-of-pure-bliss/