Introduction

These juicy mini lemon blueberry cheesecakes offer a perfect balance of tangy lemon and sweet blueberry in every bite. Individually portioned, they are ideal for parties or a delightful dessert treat that’s as beautiful as it is tasty.

The image shows six mini cheesecakes neatly arranged on a white rectangular plate placed on a white marbled surface. Each cheesecake has three visible layers: a bottom golden-brown crumb crust, a thick and creamy off-white cheesecake layer in the middle, and a top layer of deep purple blueberry swirl with glossy, rich texture that blends into the cheesecake. The swirl pattern on each cheesecake is unique, with smooth curves and waves creating a beautiful contrast between the dark purple and the light cream. The presentation looks clean and inviting. 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 pan. Cook 1-2 more minutes, stirring until thickened. Remove from heat and strain through a fine-mesh sieve into a bowl. Set aside to cool.
Step 2: Prepare the Crust. Preheat the oven to 325°F. Line muffin pans with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Evenly press the mixture into the muffin cavities. Bake for 5 minutes, then let cool while keeping the oven at 325°F.
Step 3: Make the Cheesecake Filling. Beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract; mix well. Scrape the bowl and add eggs one at a time, mixing on low until just combined.
Step 4: Assemble the Cheesecakes. Distribute cheesecake filling evenly into muffin cups. Spoon about 1 teaspoon of cooled blueberry sauce on each and swirl gently with a toothpick or knife.
Step 5: Bake and Cool. Bake for 17-20 minutes until tops are set. If necessary, bake in batches. Cool cheesecakes at room temperature for at least 1 hour.
Step 6: Chill and Serve. Remove cheesecakes from pans and place in an airtight container. Refrigerate for 3-4 hours or overnight before serving.

Tips & Variations

Use fresh lemon zest for a brighter flavor; frozen zest can be less vibrant.
If desired, swap graham crackers for digestive biscuits or vanilla wafers for a different crust taste.
For a dairy-free option, substitute cream cheese with a plant-based alternative.
Gently swirling the blueberry sauce creates beautiful marbled patterns — avoid overmixing.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as they are best enjoyed chilled. For longer storage, freeze the cheesecakes; thaw in the fridge overnight before serving.

How to Serve

The image shows six small round cheesecakes arranged on a white rectangular plate. Each cheesecake has three visible layers: a bottom crunchy golden brown crust, a thick middle layer of smooth white cream cheese, and a top layer swirled with deep purple blueberry sauce blending into the white cream. The swirls are glossy with some parts darker than others, creating a marbled effect on the surface. The plate sits on a white marbled surface. 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 can be used. Thaw them completely and drain any excess liquid before making the sauce to avoid a watery consistency.

How do I prevent cheesecake cracks?

Avoid overmixing the batter and bake the cheesecakes at a consistent temperature. Cooling them gradually at room temperature before refrigeration also helps prevent cracks.