Mini Lemon Blueberry Cheesecakes

If you love desserts that are as stunning to look at as they are delightful to eat, these Mini Lemon Blueberry Cheesecakes are your dream come true. Bursting with zesty citrus and sweet berries, this recipe brings together all the brightness of summer in one perfectly portioned treat. You get a rich, creamy cheesecake base with that signature lemon tang, topped with a juicy homemade blueberry compote—each bite is like sunshine on a spoon!

What Are Mini Lemon Blueberry Cheesecakes?

These charming little cheesecakes are baked in a muffin tin, creating personal-sized portions that are ideal for parties, afternoon teas, or simply keeping portion control in check (though no judgment if you go for seconds!). They feature a classic graham cracker crust, a velvety lemon cheesecake filling, and a homemade blueberry topping that’s just the right amount of sweet and tangy.

Reasons to Love This Recipe

• Individual servings: No slicing needed—just peel and enjoy!
• Zingy & fresh flavor: The lemon zest and juice make the cheesecake pop.
• Make-ahead friendly: These need to chill anyway, so they’re perfect for prepping ahead of time.
• Great for entertaining: A crowd-pleaser that’s beautiful on a dessert table.
• Seasonally flexible: Works beautifully with fresh or frozen blueberries.

What Do They Taste Like?

Imagine the creamy tang of classic cheesecake, brightened with fresh lemon juice and zest, then topped with luscious, slightly jammy blueberries that still hold their shape. The crust adds that lovely crunchy, buttery contrast. It’s a texture and flavor party!

Honestly? They’re anything but boring!! That lemon hit? Game-changer. I’m kicking myself for not having shot a slow-mo of that blueberry drizzle—it’s that gorgeous.

Ingredients for Mini Lemon Blueberry Cheesecakes

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• ¼ cup sour cream

🫐 For the Blueberry Topping:

• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Optional Garnish:

• Fresh blueberries
• Lemon zest
• Whipped cream or mint leaves

Tools You’ll Need

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Saucepan
• Measuring cups and spoons

Ingredient Swaps and Add-Ins

I promised you versatile, and here’s proof!

• No graham crackers? Use vanilla wafers, digestive biscuits, or even crushed gingersnaps.
• Want a twist? Add a swirl of blueberry compote into the filling before baking.
• Low on lemon? Lime works in a pinch and gives a tropical vibe.
• Going gluten-free? Use gluten-free graham crackers or a nut-based crust (like almond flour + butter).

How to Make Mini Lemon Blueberry Cheesecakes

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C) and line muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Spoon about 1 tablespoon into each liner and press firmly.
4. Bake for 5 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
2. Add eggs one at a time, beating gently after each until just incorporated.
3. Stir in vanilla, lemon juice, lemon zest, and sour cream.
4. Divide the batter evenly among the muffin cups, over the crust.

Step 3: Bake the Cheesecakes

1. Bake for 18–20 minutes. Centers should be just set (a little jiggle is okay!).
2. Let them cool at room temp, then refrigerate at least 3 hours or overnight.

Step 4: Make the Blueberry Topping

1. In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
2. Cook until berries start to release their juices (about 3–4 minutes).
3. Add the cornstarch slurry and stir constantly until thickened (1–2 minutes).
4. Let cool before using.

Step 5: Assemble and Serve

1. Spoon the cooled blueberry topping over chilled cheesecakes.
2. Garnish as desired—with lemon zest, extra blueberries, or a swirl of whipped cream!

What to Serve With Mini Lemon Blueberry Cheesecakes

These little treats are lovely with:

• A cup of Earl Grey or chamomile tea
• Sparkling water with lemon
• A glass of chilled Prosecco (for a celebratory brunch!)
• A fresh berry salad on the side

Tips for Making the Best Mini Cheesecakes

• Room temp ingredients = silky texture. Cold cream cheese leads to lumps!
• Don’t overmix. Too much air = cracked tops.
• Let them cool gradually. This helps prevent sinking or cracking.
• Chill thoroughly. They need a few hours to set up properly.

How to Store Mini Cheesecakes

Store your cheesecakes in an airtight container in the fridge for up to 5 days. You can also freeze them (without the topping!) for up to 2 months. Just thaw overnight in the fridge and top before serving.

Frequently Asked Questions

Can I make these without a crust?

Yes, you can skip the crust entirely for a gluten-free or lower-carb version. Just line the muffin tin well and spray with nonstick spray.

Can I use bottled lemon juice?

Fresh is best, but bottled will work in a pinch. Just add a little extra zest to boost the flavor.

What if I don’t have cupcake liners?

You can use silicone muffin molds or grease your pan very well. The liners do help with easy removal, though!

Why You’ll Keep Coming Back to This Recipe

These Mini Lemon Blueberry Cheesecakes check all the boxes—easy to make, eye-catching, bursting with fresh flavor, and crowd-approved. Whether you’re baking for a party, brunch, or just a sweet craving at home, this recipe delivers every time.

Need more lemony inspiration? Try these next:

• 🍑 Peach and Lemon Upside Down Cake
• 🍋 No-Bake Lemon Cheesecake Cups
• 🧁 Mini Berry Lemon Curd Tartlets

Share Your Sweet Success!

Did you make these little cheesecake beauties? I would love to see them! Leave a review below and tag your photos on Pinterest so we can all drool together. 💛

Nutritional Information (per mini cheesecake)

Approximate values:

• Calories: 210
• Fat: 14g
• Carbs: 18g
• Protein: 4g
• Sugar: 13g

Mini Lemon Blueberry Cheesecakes

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• Author: Linda

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Description

These Mini Lemon Blueberry Cheesecakes are creamy, citrusy, and topped with a vibrant blueberry compote that brings every bite to life. Baked in muffin tins for perfect single servings, they’re ideal for entertaining, gifting, or whenever you need a sweet pick-me-up. The lemon zest adds a bright twist to the classic cheesecake, while the fresh blueberry topping makes them pop with color and flavor. A definite must-try if you love fruity, refreshing desserts in a manageable portion!

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup graham cracker crumbs

• 2 tbsp granulated sugar

• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• ¼ cup sour cream

For the Blueberry Topping:

• 1 cup fresh or frozen blueberries

• ¼ cup granulated sugar

• 1 tsp lemon juice

• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Optional Garnishes:

• Fresh blueberries

• Lemon zest

• Whipped cream or mint leaves

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Instructions

1. Preheat & Prep:
   Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.

2. Make the Crust:
   In a bowl, mix graham cracker crumbs, sugar, and melted butter.
   Spoon about 1 tbsp of the mixture into each liner and press down firmly.
   Bake for 5 minutes, then cool while preparing the filling.

3. Mix Cheesecake Filling:
   Beat cream cheese and sugar in a large bowl until smooth.
   Add eggs one at a time, mixing just until combined.
   Stir in vanilla, lemon juice, lemon zest, and sour cream.

4. Assemble Cheesecakes:
   Divide the filling evenly over each crust in the muffin tin.

5. Bake:
   Bake for 18–20 minutes, or until centers are just set with a slight jiggle.
   Let cool at room temp, then refrigerate for at least 3 hours (or overnight) to fully set.

6. Prepare Blueberry Topping:
   In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until juicy.
   Stir in cornstarch slurry and cook until thickened (about 2 minutes). Cool completely.

7. Top & Garnish:
   Spoon cooled blueberry topping over each chilled cheesecake.
   Garnish with fresh berries, whipped cream, lemon zest, or mint if desired.

Notes

• Room Temperature Cream Cheese is key to a smooth, lump-free filling—don’t skip this step!

• Make-Ahead Friendly: These cheesecakes can be made a day in advance and stored in the fridge.

• No Graham Crackers? Try crushed vanilla wafers or even gingersnaps for a fun flavor twist.

• Storage Tip: Store in an airtight container in the refrigerator for up to 5 days. Freeze without topping for up to 2 months.

 

• Serving Idea: They’re perfect for baby showers, brunches, summer BBQs, or an anytime treat with afternoon tea.