Mini Lemon Blueberry Cheesecakes

There’s something magical about the pairing of lemon and blueberries. The tang of citrus with the sweet burst of blueberries instantly transports me to warm summer days spent in my grandmother’s garden. She had a few blueberry bushes near the back fence, and every July, we’d pick them together—fingers stained purple, laughter echoing between the trees. Back in her kitchen, we’d whip up cheesecakes that combined the berries we picked with her love for anything lemony.

These Mini Lemon Blueberry Cheesecakes capture that same nostalgic joy in each bite-sized portion. With a buttery graham cracker crust, a creamy, lemon-kissed cheesecake filling, and a swirl of fresh blueberry compote, this dessert is light, vibrant, and just rich enough to feel indulgent. Perfect for picnics, baby showers, summer BBQs, or simply as a make-ahead dessert for your week, they’re as easy to make as they are to love.

Let’s dive into how you can bring a little sunshine to your table with these mini delights.

Why You’ll Love This Recipe

• Bright and Fruity: The fresh lemon juice and zest give the cheesecake a citrusy kick that’s perfectly balanced by the sweet blueberries.
• Perfect for Entertaining: Individual portions make serving easy and elegant.
• Beginner-Friendly: No water bath, no cracking, no stress. These mini cheesecakes are practically foolproof.
• Make-Ahead Magic: They chill beautifully, making them a host’s dream.
• Freezer-Friendly: Enjoy one whenever a craving strikes.

Ingredients You’ll Need

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 3½ tablespoons unsalted butter, melted

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 2 teaspoons water

For the Cheesecake Filling:

• 16 oz full-fat cream cheese, softened
• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

How to Make Mini Lemon Blueberry Cheesecakes

Making these mini lemon blueberry cheesecakes is simpler than you might think—and truly satisfying. Here’s how I make them with ease and joy.

Step-by-Step Instructions

Step 1: Create the Blueberry Swirl

In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Stir gently over medium heat until the mixture thickens and the blueberries break down. It should become syrupy and deeply purple in color—like a glossy jam. Set it aside to cool while you prep everything else.

Step 2: Prepare the Crust

Preheat your oven to 325°F (163°C) and line a muffin tin with paper cupcake liners. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press about a tablespoon of this mixture into each liner, creating an even crust layer. Bake for 5 minutes, then let them cool while you make the filling.

Step 3: Whip Up the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sugar, lemon juice, lemon zest, and vanilla. Mix again until fully combined, scraping down the sides of the bowl. Finally, add the eggs one at a time and mix on low until just blended. Be careful not to overbeat—this keeps the texture creamy and smooth.

Step 4: Assemble and Swirl

Spoon the cheesecake batter over the cooled crusts until each cup is about ¾ full. Then, gently spoon a bit of the blueberry mixture on top of each one. Using a toothpick or skewer, swirl the blueberry mixture into the cheesecake for a beautiful marbled look.

Step 5: Bake and Chill

Bake for 17–20 minutes or until the centers are just set and slightly jiggly in the middle. Cool in the pan for about 30 minutes, then transfer to the fridge to chill for at least 2 hours. The texture will set beautifully into a silky-smooth cheesecake.

Helpful Tips

• Room Temp Cream Cheese: This prevents lumps and ensures the filling blends smoothly.
• Don’t Overmix: Overmixing adds air, which can lead to cracks. Mix just until ingredients are combined.
• Swirl Gently: The blueberry swirl is more about beauty than perfection. A few simple strokes create an elegant marbled top.

Details

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours (including chill time)
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• You can use digestive biscuits or vanilla wafers for the crust instead of graham crackers if preferred.
• For a citrus twist, try adding a splash of orange juice or lime zest to the cheesecake base.

Nutritional Information (Per Cheesecake)

• Calories: 250
• Fat: 16g
• Carbohydrates: 22g
• Protein: 4g

Frequently Asked Questions

Can I use frozen blueberries?
Yes! You don’t even need to thaw them first. Just cook them directly from frozen for the swirl.

How do I know when they’re done baking?
The centers should look set but still have a slight jiggle. They will firm up more as they chill.

Can I freeze them?
Definitely. Once fully chilled, wrap each one in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Storage Instructions

Store your mini lemon blueberry cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually and thaw as needed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Blueberry Chiffon Cake
• Lemon Raspberry Meringue Cheesecake
• Thin Mint Cheesecake Brownie Cake
• Lemon Raspberry Swirl Cheesecake

Conclusion

These Mini Lemon Blueberry Cheesecakes are like little bites of sunshine—refreshing, vibrant, and just sweet enough to satisfy any dessert craving. Whether you’re hosting a brunch, attending a summer potluck, or just want something special in your fridge for the week, they bring the perfect mix of elegance and ease. One bite, and you’ll see why they’ve become a favorite in my own kitchen.

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