Lemon Blueberry Mini Cheesecakes – Creamy, Tangy & Bite-Sized Bliss

When life gives you lemons… make Lemon Blueberry Mini Cheesecakes!
These gorgeous little treats blend the tang of fresh lemon with the sweetness of blueberries and the creamy richness of classic cheesecake — all in a convenient, bite-sized form.

Perfect for spring brunches, baby showers, or afternoon desserts, each mini cheesecake has a buttery graham cracker base, a silky smooth filling, and a swirl of blueberry compote baked right in.

They’re easy to make, bake beautifully in a muffin tin, and chill into dreamy, melt-in-your-mouth bites that look as good as they taste.

What Makes This Recipe Special

Bite-sized & party-perfect: No slicing, no mess — just serve and enjoy.
Bright lemon flavor: Balances the creamy cheesecake beautifully.
Fresh blueberries: Add color, antioxidants, and a burst of sweetness.
Easy prep: Made in a muffin tin — no water bath needed!

Ingredients

Yields: 12 mini cheesecakes

For the Crust:

1 cup graham cracker crumbs (about 8 crackers)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract

For the Blueberry Swirl:

½ cup fresh or frozen blueberries
1 tablespoon sugar
1 teaspoon lemon juice
½ teaspoon cornstarch (optional, for thickness)

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated.

Spoon about 1 tablespoon of crust mixture into each liner and press down firmly using the back of a spoon.
Bake for 5 minutes, then set aside to cool slightly.

Step 2: Make the Blueberry Swirl

In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
Cook over medium heat for 5–7 minutes, stirring until the mixture thickens slightly.
Mash lightly with a fork for a rustic swirl texture, then cool completely.

Step 3: Make the Cheesecake Batter

In a mixing bowl, beat softened cream cheese and sugar until smooth.
Add egg, sour cream, lemon juice, lemon zest, and vanilla. Beat again until creamy and lump-free.

Step 4: Assemble the Cheesecakes

Spoon cheesecake batter evenly over each crust, filling each liner about ¾ full.
Add a small dollop (½ teaspoon) of blueberry swirl on top and use a toothpick to gently create a marble effect.

Step 5: Bake & Chill

Bake for 16–18 minutes, until the centers are just set but slightly jiggly.
Turn off the oven and let them rest inside with the door cracked open for 5 minutes.

Cool completely at room temperature, then refrigerate for 2–3 hours (or overnight) until firm.

Step 6: Garnish & Serve

Top with fresh blueberries, a sprinkle of lemon zest, or a small dollop of whipped cream before serving.

Pro Tips

Room temperature ingredients make a smoother batter with no lumps.
Avoid overbaking — they’ll firm up as they cool.
Use a muffin tin liner for easy removal and clean presentation.
Freeze leftovers for up to 1 month — thaw in the fridge before serving.

Flavor Variations

Lemon Raspberry: Swap blueberries for raspberries and add a few white chocolate chips.
Honey Citrus: Replace sugar in the batter with honey for a floral sweetness.
No-Bake Version: Use no-bake cheesecake filling and chill instead of baking.
Coconut Lemon: Add shredded coconut to the crust for tropical texture.

Storage Tips

Refrigerate: Keep in an airtight container for up to 4 days.
Freeze: Wrap individually and freeze up to 1 month.
Thaw: In the fridge overnight before serving chilled.

Why You’ll Love This Recipe

These Lemon Blueberry Mini Cheesecakes strike the perfect balance of creamy, fruity, and tangy — every bite is pure sunshine!
They’re elegant enough for gatherings yet simple enough for everyday treats.

Whether you make them for dessert platters, brunch buffets, or a cozy weekend treat, they’ll brighten up any occasion with flavor and color.

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