Juicy Mini Lemon Blueberry Cheesecakes

I love making these Juicy Mini Lemon Blueberry Cheesecakes when I want a bright, creamy dessert in perfectly portioned form. The smooth lemon cheesecake filling pairs beautifully with bursts of sweet blueberries, all nestled on a buttery crust. I find them ideal for parties, gatherings, or whenever I crave a refreshing treat.

Why You’ll Love This Recipe

I appreciate how the fresh lemon flavor keeps these cheesecakes light and vibrant. I enjoy the balance between the creamy filling and the juicy blueberries. Their mini size makes them easy to serve and even easier to enjoy. I also like that they can be made ahead of time, which makes entertaining simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons melted butter

For the filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries

Directions

1. I preheat my oven to 325°F (160°C) and line a muffin tin with paper liners.

2. In a bowl, I mix graham cracker crumbs, sugar, and melted butter until combined.

3. I press about a tablespoon of the crust mixture into the bottom of each liner and pack it firmly.

4. In a large bowl, I beat the softened cream cheese and sugar until smooth and creamy.

5. I add the eggs one at a time, mixing gently after each addition.

6. I stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.

7. I gently fold in the fresh blueberries.

8. I spoon the filling evenly over the crusts.

9. I bake for 18–22 minutes, until the centers are just set but slightly jiggly.

10. I let them cool completely, then refrigerate for at least 2 hours before serving.

Servings and Timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: Approximately 2 hours 40 minutes

Variations

I sometimes top them with a homemade blueberry compote for extra fruit flavor. When I want a stronger citrus note, I add a little more lemon zest. I also enjoy swapping blueberries for raspberries or blackberries. For a chocolate twist, I drizzle melted white chocolate over the chilled cheesecakes.

storage/reheating

I store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. I can also freeze them for up to 2 months, thawing them overnight in the refrigerator before serving. Since they’re best served chilled, reheating is not necessary.

FAQs

Can I use frozen blueberries?

I can use frozen blueberries, but I add them straight from frozen to prevent excess moisture.

How do I know when they’re done baking?

I look for set edges with a slight jiggle in the center, as they firm up while cooling.

Can I make these ahead of time?

I often prepare them a day in advance since they need time to chill properly.

Why did my cheesecakes crack?

I avoid overmixing the batter and overbaking, which can cause cracks.

Can I make these without paper liners?

I can grease the muffin tin well, but I find liners make removal much easier.

Conclusion

I find these Juicy Mini Lemon Blueberry Cheesecakes to be the perfect blend of creamy, tangy, and sweet flavors. The bright lemon and juicy blueberries create a refreshing dessert that’s both elegant and easy to serve. It’s a recipe I love making whenever I want something light, beautiful, and crowd-pleasing.