Description
Bright, creamy, and perfectly portioned, these Lemon Blueberry Mini Cheesecakes are an easy recipe for parties, brunch, dessert trays, and sweet food ideas when you want something beautiful without slicing a full cake. Each mini cheesecake has a buttery graham cracker crust, smooth lemon cheesecake filling, and glossy blueberry topping, making it a fresh dessert idea for spring, summer, holidays, or anytime you need a make-ahead treat.
Ingredients
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces full-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs, room temperature
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups fresh blueberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon water, for cornstarch slurry
Instructions
1. Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners.
2. Mix graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened.
3. Divide the crust mixture among the liners and press firmly into the bottom of each cup.
4. Bake the crusts for 5 minutes, then let them cool slightly.
5. Beat softened cream cheese and sugar until smooth and creamy.
6. Add sour cream, lemon juice, lemon zest, vanilla extract, and salt, then mix until combined.
7. Add eggs one at a time, mixing on low speed just until blended after each addition.
8. Spoon the cheesecake filling evenly over the prepared crusts.
9. Bake for 17 to 20 minutes, until the edges are set and the centers still have a slight jiggle.
10. Cool in the pan for 30 minutes, then refrigerate for at least 3 hours.
11. Add blueberries, sugar, lemon juice, and water to a small saucepan and simmer until the berries begin to burst.
12. Stir cornstarch with water, add it to the blueberry mixture, and cook until thick and glossy.
13. Cool the blueberry topping completely, then spoon it over the chilled mini cheesecakes before serving.
Notes
Use room-temperature cream cheese and eggs for the smoothest cheesecake filling.
Do not overbake; the centers should still jiggle slightly because they firm up as they chill.
Add the blueberry topping after the cheesecakes are fully chilled for the neatest presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 245
- Sugar: 19g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 78mg
Keywords: lemon blueberry mini cheesecakes, mini cheesecakes, lemon cheesecake, blueberry cheesecake, easy dessert, party dessert, brunch dessert, make-ahead dessert, food ideas