Mini Lemon Blueberry Cheesecakes

Name: Mini Lemon Blueberry Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 mini cheesecakes
Ingredients: 8 oz cream cheese, softened; 1/2 cup sugar; 1/2 cup sour cream; 1 lemon, zested and juiced; 1 tsp vanilla extract; 2 large eggs; 1 cup fresh blueberries; 1 cup graham cracker crumbs; 1/4 cup sugar; 1/2 cup butter, melted

Highlighted under: Baking & Desserts

Elevate your dessert game with these delightful Mini Lemon Blueberry Cheesecakes! Creamy, tangy, and bursting with fresh blueberry flavor, each individual cheesecake is a perfect bite-sized treat for any occasion. Easy to make and beautifully presented, they are ideal for parties, picnics, or as a sweet surprise for loved ones. These charming mini desserts celebrate the bright tastes of lemon and blueberry, sure to satisfy any sweet tooth.

Created by

Anya Coleman

Last updated on 2025-12-14T03:08:14.328Z

These mini cheesecakes bring a fresh twist to a classic dessert. The combination of lemon and blueberry creates a refreshing flavor profile that's perfect for any occasion.

Perfect for Any Occasion

Mini Lemon Blueberry Cheesecakes are an exceptional dessert choice for a variety of occasions. Whether you’re hosting a summer barbecue, celebrating milestones, or simply enjoying a quiet evening with family, these little delights can take center stage on your dessert table. Their individual portions make them convenient to serve, allowing guests to easily grab one and savor the combination of creamy cheesecake and fruity toppings.

These mini cheesecakes are also ideal for potlucks and gatherings where sharing food is encouraged. Their charming presentation and vibrant colors will catch everyone's eye, making them a popular option among dessert options. Plus, they’re easy to transport, ensuring you can bring this tasty treat along wherever you go.

Flavor Profile

The flavor of these Mini Lemon Blueberry Cheesecakes is both vibrant and refreshing. The tartness of fresh lemon juice complements the sweetness of cream cheese, creating a perfectly balanced cheesecake filling. With every bite, you’ll experience the bright and zesty lemon notes, which awaken your taste buds and make for a delightful dessert.

Fresh blueberries add a juicy burst of flavor, enhancing the overall experience. Not only do they provide a beautiful pop of color, but their natural sweetness helps to offset the tanginess of the lemon, creating a harmonious flavor combination. The crust of graham crackers adds a satisfying crunch, rounding out the textures beautifully.

Tips for Success

To achieve the perfect mini cheesecakes, be sure to allow the cream cheese to soften completely before mixing it, as this ensures a smooth and lump-free filling. Taking this extra step will help you achieve that desired creamy consistency, making the cheesecakes tender and enjoyable.

When baking, pay attention to the baking time. Ovens can vary in temperature; it's always a good practice to check for doneness a few minutes before the recommended baking time. The cheesecakes should be set around the edges but may still have a slight jiggle in the center. Allow them to cool completely for the best flavor and texture.

Ingredients

Gather the following ingredients:

For the Cheesecakes

8 oz cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 lemon, zested and juiced
1 tsp vanilla extract
2 large eggs
1 cup fresh blueberries

For the Crust

1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your mini cheesecakes:

Prepare the Crust

Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of each muffin cup to form the crust.

Make the Filling

In a mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, lemon juice, lemon zest, and vanilla extract; blend until creamy. Finally, add the eggs one at a time, mixing until just combined.

Bake

Pour the cheesecake filling over the crust in each muffin cup and top with fresh blueberries. Bake for about 25 minutes or until the centers are set. Let cool completely before removing from the muffin tin.

Chill the cheesecakes in the refrigerator for at least 2 hours before serving.

Storage Tips

Mini Lemon Blueberry Cheesecakes can be stored in the refrigerator for up to five days, making them a great make-ahead dessert. Simply place them in an airtight container to ensure they stay fresh and creamy. Individually wrapped cheesecakes can also make for an easy grab-and-go treat for busy days.

If you want to keep them for longer, consider freezing them. Place the mini cheesecakes in a freezer-safe container, separated by layers of parchment paper to prevent sticking. They can be frozen for up to two months and can be enjoyed straight from the freezer or thawed in the refrigerator overnight.

Variations to Try

While this recipe beautifully showcases lemon and blueberry, feel free to experiment with different flavors! Consider swapping out the blueberries for raspberries or strawberries for a fruity twist, or try adding a touch of almond extract to the filling for a unique flavor profile. The cheesecake provides a versatile base that can be adapted to suit seasonal fruits or personal preferences.

Additionally, you can enhance the crust by adding crushed nuts like almonds or pecans to the graham cracker mix, offering a different texture and flavor. For a chocolate lover’s version, consider drizzling melted chocolate on top of the cheesecakes after baking for an indulgent treat.

Serving Suggestions

These mini cheesecakes are delicious on their own, but you can elevate them further by pairing them with a dollop of whipped cream or a scoop of ice cream. A sprinkle of fresh mint leaves on top not only adds color but also a refreshing hint that complements the lemon flavor beautifully.

For an added burst of flavor, a light drizzle of blueberry sauce or compote can take these cheesecakes to the next level. Simply heat fresh or frozen blueberries with a touch of sugar until saucy, then drizzle over the cooled cheesecakes before serving.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work as well; just make sure to thaw and drain excess liquid before adding them to the batter.

→ How do I store leftovers?

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.