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!

Ingredients

Scale

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

Preheat & Prep:
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
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.
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.
Assemble Cheesecakes:
Divide the filling evenly over each crust in the muffin tin.
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.
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.
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.