Juicy Mini Lemon Blueberry Cheesecakes Recipe
These Juicy Mini Lemon Blueberry Cheesecakes are delightful bite-sized treats combining a buttery graham cracker crust, tangy lemon-infused cream cheese filling, and a luscious homemade blueberry swirl. Perfect for parties or a refreshing dessert, each mini cheesecake is bursting with fresh blueberry flavor balanced by zesty lemon and creamy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 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 their juices, mashing them as they cook. Once bubbling, whisk together water and cornflour separately and add to the pan. Cook 1-2 more minutes while stirring and mashing until thickened. Remove from heat and strain through a fine-mesh sieve to remove solids. Set aside to cool.
- Prepare the Crust: Preheat the oven to 325°F. Line two 12-count muffin pans with 14 cupcake liners total. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Evenly press the mixture into each muffin cavity. Bake for 5 minutes, then remove and let cool while oven remains at 325°F.
- Make the Cheesecake Filling: Using a stand mixer or electric mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla extract; mix well. Scrape the bowl sides as needed. Add eggs one at a time, mixing just until combined after each addition.
- Assemble the Cheesecakes: Distribute the cheesecake filling evenly into the 14 muffin liners. Spoon about 1 teaspoon of blueberry sauce on top of each. Use a toothpick or knife to gently swirl the blueberry sauce into the cheesecake filling for a marbled effect.
- Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. Bake in batches if necessary. Remove from oven and cool at room temperature for at least 1 hour.
- Chill and Serve: Remove cheesecakes from pans and place in an airtight container. Chill in the refrigerator for at least 3-4 hours or overnight. Serve chilled and enjoy the fresh lemon-blueberry flavor.
Notes
- Use room temperature eggs and cream cheese for smoother batter.
- Do not overmix eggs to avoid cracking during baking.
- Swirling the blueberry sauce gently prevents it from fully mixing in, creating attractive marbled designs.
- If you do not have fresh blueberries, frozen can be used but thaw and drain excess liquid first.
- Store leftovers covered in the refrigerator for up to 3 days.
- For easier removal, run a thin knife around cupcake edges before lifting from pan.
Keywords: mini cheesecakes, lemon blueberry cheesecake, blueberry swirl, lemon cheesecake, mini desserts, graham cracker crust, bite-sized cheesecake
