Introduction

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful bite-sized treat combining tangy lemon, sweet blueberry, and creamy cheesecake. Perfect for parties or a special dessert, they offer a burst of fresh flavor in every mini serving.

The image shows six small round cheesecakes on a white rectangular plate set against a white marbled surface. Each cheesecake has three layers: the bottom is a light brown crumbly crust, the middle is a smooth creamy white layer, and the top features a glossy, dark purple swirl that blends into the white layer, creating a marbled effect. The cheesecakes are arranged closely together, showing texture in both the crust and the creamy topping with the purple swirl pattern distinct on each one. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the blueberry sauce:

1 tbsp sugar
1 tsp cornstarch (or cornflour)
2 tsp water
1 tsp lemon juice
1 cup fresh blueberries

For the crust:

3 tbsp sugar
3.5 tbsp butter (melted and cooled slightly)
1 cup crushed graham crackers (I use Nabisco)

For the cheesecake filling:

Zest from 1 lemon (finely grated, about 1-2 tsp)
1/4 cup lemon juice (freshly squeezed for best flavor)
1/2 cup sugar (granulated white sugar)
2 large eggs (at room temperature)
16 oz cream cheese (full-fat, softened to room temperature)
1 tsp vanilla extract

Instructions

Step 1: Prepare the blueberry sauce by combining blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries soften, mashing them as you go. In a small bowl, whisk water and cornstarch, then stir into the saucepan. Cook for another 1-2 minutes until thickened, then remove from heat and strain through a fine-mesh strainer into a heat-safe bowl. Set aside to cool.
Step 2: Preheat your oven to 325°F. Line two 12-count muffin pans or one 24-count pan with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press this mixture evenly into each liner. Bake for 5 minutes, then let cool while keeping the oven on.
Step 3: Beat the cream cheese and sugar together until smooth using a stand or electric mixer. Add lemon juice, lemon zest, and vanilla extract, mixing well and scraping the bowl as needed. Add eggs one at a time, mixing on low speed just until combined.
Step 4: Divide the cheesecake filling evenly among the 14 muffin liners. Spoon about 1 teaspoon of blueberry sauce on top of each, then swirl gently with a toothpick or knife to create a marbled effect.
Step 5: Bake the cheesecakes for 17-20 minutes until the tops are set. If using two pans, bake in batches if necessary. Once baked, let them cool at room temperature for at least 1 hour.
Step 6: Remove the cheesecakes from the pans and place them in an airtight container. Refrigerate for at least 3-4 hours or overnight before serving.

Tips & Variations

For a gluten-free option, use gluten-free graham crackers or crushed nuts for the crust.
Enhance blueberry flavor by adding a splash of blueberry liqueur to the sauce.
Use fresh lemon juice rather than bottled for a brighter, fresher taste.
To make mini cheesecakes easier to remove, let them chill overnight and gently peel off liners before serving.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4-5 days. Reheat is not recommended as it may alter the texture; they are best enjoyed chilled. You can also freeze the cheesecakes for up to one month—thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a mini cheesecake on a white plate with a white marbled background, showing three layers: a thick, crumbly golden brown cookie crust at the bottom, a thick and creamy white cheesecake layer in the middle, and a shiny dark purple blueberry topping with visible whole blueberries on top. A silver fork is cutting into the cheesecake, pushing into the creamy layer and some topping, with part of the cheesecake visibly breaking off. Two more mini cheesecakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries can be used. Thaw them first and drain any excess liquid to avoid a runny sauce.

How do I prevent cracks in mini cheesecakes?

Avoid overbaking and ensure eggs are at room temperature when mixed. Baking at a lower temperature and cooling gradually helps prevent cracks.

Juicy Mini Lemon Blueberry Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful blend of tangy lemon and sweet blueberry flavors nestled atop a buttery graham cracker crust. Perfectly portioned into mini sizes, these cheesecakes offer a creamy, smooth texture with bursts of fresh blueberry swirls. Ideal for gatherings or a sweet treat, they combine fresh fruit sauce and a zesty lemon filling baked to perfection.

Author: Bella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 5 hours 45 minutes
Yield: 14 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the blueberry sauce:

1 tbsp sugar
1 tsp cornstarch (or cornflour)
2 tsp water
1 tsp lemon juice
1 cup fresh blueberries

For the crust:

3 tbsp sugar
3.5 tbsp butter (melted and cooled slightly)
1 cup crushed graham crackers (I use Nabisco)

For the cheesecake filling:

Zest from 1 lemon (finely grated, about 1–2 tsp)
1/4 cup lemon juice (freshly squeezed for best flavor)
1/2 cup sugar (granulated white sugar)
2 large eggs (at room temperature)
16 oz cream cheese (full-fat, softened to room temperature)
1 tsp vanilla extract

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 juice, mashing them as they cook. When bubbling, whisk water and cornstarch, add to saucepan, cook 1-2 minutes until thickened, then remove from heat. Strain sauce through a fine-mesh strainer to remove solids and set aside to cool.
Prepare the Crust: Preheat oven to 325°F. Line two 12-count muffin pans with 14 cupcake liners total. Mix graham cracker crumbs, sugar, and melted butter until combined. Evenly press mixture into cupcake liners. Bake for 5 minutes, then allow to cool. Keep oven temperature at 325°F.
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; combine well, scraping bowl sides as needed. Add eggs one at a time on low speed until just combined.
Assemble the Cheesecakes: Distribute cheesecake filling evenly into 14 muffin cavities. Spoon about 1 teaspoon blueberry sauce on top of each and swirl gently with a toothpick or knife.
Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. If baking in two pans, do so 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 airtight container. Refrigerate for at least 3-4 hours or overnight. Serve chilled and enjoy the fruity, creamy dessert.

Notes

Use full-fat cream cheese for best texture and flavor.
Make sure eggs and cream cheese are at room temperature to avoid lumps in filling.
Do not overmix after adding eggs to keep filling smooth and prevent cracks.
Swirling blueberry sauce adds a pretty marbled effect and flavor burst.
Crush graham crackers finely for an even crust base.
Can be stored in fridge up to 3 days or frozen for longer storage.

Keywords: mini lemon blueberry cheesecakes, lemon cheesecake, blueberry sauce, graham cracker crust, lemon dessert, mini cheesecakes, fruit swirl cheesecake