Description
Juicy Mini Lemon Blueberry Cheesecakes are bright, creamy, and perfectly portioned desserts featuring smooth lemon cheesecake filling with bursts of sweet blueberries on a buttery graham cracker crust. They’re refreshing, elegant, and ideal for parties or make-ahead treats.
Ingredients
- 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
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of crust mixture firmly into the bottom of each liner.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until incorporated.
- Gently fold in fresh blueberries.
- Spoon filling evenly over prepared crusts.
- Bake for 18–22 minutes, until edges are set and centers are slightly jiggly.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Do not overmix batter to prevent cracks.
- Frozen blueberries can be added directly from frozen.
- Chill thoroughly for best texture and flavor.
- Top with blueberry compote or white chocolate drizzle if desired.
- Store refrigerated in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
