Mini Lemon Blueberry Cheesecakes (Printable)
Tangy lemon meets sweet blueberries in these creamy, bite-sized delights. Perfect for parties and easy to make.
# What's Needed:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 3 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1/4 cup sour cream
→ Blueberry Compote
11 - 1/2 cup fresh or frozen blueberries
12 - 1 tablespoon granulated sugar
13 - 1 teaspoon lemon juice
→ Garnish
14 - Fresh blueberries
15 - Additional lemon zest
# How to Make It:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners, about 1 tablespoon each, pressing firmly to form crust.
03 - Bake crusts for 5 minutes, then let cool slightly.
04 - Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream.
05 - Divide cheesecake batter among crusts.
06 - Heat blueberries, sugar, and lemon juice in small saucepan over medium heat until berries burst, 3–5 minutes. Let cool, then swirl spoonful on top of each cheesecake.
07 - Bake for 15–17 minutes until centers are just set. Cool in pan for 30 minutes, then refrigerate at least 1 hour.
08 - Garnish with fresh blueberries and extra lemon zest if desired before serving.
# Tips for Success:
01 -
- These tiny cheesecakes feel fancy but come together in under 30 minutes of active work
- The lemon blueberry combination is bright, tangy, and never cloyingly sweet
- Individual portions mean everyone gets their own perfect little cake with a graham cracker crust
02 -
- Overmixing the filling after adding the egg can introduce air bubbles and cause cracking. Mix just until combined.
- Room temperature ingredients blend seamlessly. If your cream cheese is cold, the filling will have lumps no matter how long you beat it.
03 -
- Use a cookie scoop to divide the crust and filling evenly. It is faster and more consistent than using spoons.
- Run a thin knife around the edges of the cheesecakes after chilling if they stick to the liners slightly.