Juicy Mini Lemon Blueberry Cheesecakes Recipe
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.
- 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
