Introduction

These Juicy Mini Lemon Blueberry Cheesecakes combine tangy lemon with sweet blueberry sauce for a delightful bite-sized treat. Perfect for parties or a refreshing dessert, they offer creamy texture and vibrant flavors in every mini cheesecake.

A close-up image of a small round cheesecake with three visible layers, placed on a white plate against a white marbled surface. The bottom layer is a coarse, golden-brown crumb crust. The middle layer is thick, smooth, and creamy white cheesecake filling. The top layer is a glossy, dark purple blueberry topping that spreads unevenly over the cheesecake, with a woman's hand holding a fork cutting into the soft creamy layer, slightly breaking the blueberry topping near the cut. The background shows blurred parts of other cheesecakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Blueberry sauce:

1 tbsp sugar
1 tsp cornstarch (or cornflour)
2 tsp water
1 tsp lemon juice
1 cup fresh blueberries

Crust:

3 tbsp sugar
3.5 tbsp butter (melted and cooled slightly)
1 cup crushed graham crackers (such as Nabisco)

Cheesecake filling:

Zest from 1 lemon (finely grated, about 1-2 tsp)
1/4 cup lemon juice (freshly squeezed)
1/2 cup sugar (granulated white sugar)
2 large eggs (at room temperature)
16 oz cream cheese (full-fat, softened to room temperature)
1 tsp vanilla extract

Instructions

Step 1: Prepare the blueberry sauce by combining blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries soften and release juices, mashing them as they cook.
Step 2: Whisk water and cornstarch in a small bowl, then add to the saucepan. Cook for 1-2 more minutes, mashing and stirring until the sauce thickens. Remove from heat and strain through a fine-mesh strainer into a heat-safe bowl. Set aside to cool.
Step 3: Preheat the oven to 325°F. Line two 12-count muffin pans (or one 24-count) with 14 cupcake liners total. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into the cupcake liners to form crusts.
Step 4: Bake the crusts for 5 minutes, then remove from the oven and let cool. Keep the oven at 325°F.
Step 5: Beat cream cheese and sugar until smooth in a stand mixer or with an electric mixer. Add lemon juice, lemon zest, and vanilla extract, mixing well. Scrape bowl sides, then add eggs one at a time, mixing on low speed until just combined after each.
Step 6: Divide the cheesecake filling evenly among the 14 crusts. Spoon about 1 teaspoon of the cooled blueberry sauce on top of each, then swirl gently with a toothpick or knife.
Step 7: Bake cheesecakes for 17-20 minutes until tops are set. Bake in batches if necessary. Allow cheesecakes to cool at room temperature for at least 1 hour.
Step 8: Remove cheesecakes from pans and transfer to an airtight container. Chill in the refrigerator for 3-4 hours or overnight before serving.

Tips & Variations

Use fresh blueberries for a brighter flavor or frozen if fresh are unavailable; just thaw before cooking.
Swap graham crackers for digestive biscuits or crushed vanilla wafers for a different crust taste.
For extra zing, add a teaspoon of lemon zest to the crust mixture.
If you prefer a thicker blueberry sauce, cook a bit longer until desired consistency.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Reheat is not recommended as the texture may change—serve chilled for best flavor.

How to Serve

Five small round cheesecakes are on a white plate, each with three layers. The bottom layer is light brown and crumbly, the middle layer is thick and creamy white, and the top layer has a shiny deep purple swirl mixed with white, creating a marbled pattern on each cheesecake. The cheesecakes are close together in a circle with one in the middle, all placed on a white marbled surface with a soft white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, preparing them a day ahead is ideal as chilling improves the texture and flavor. Just keep them refrigerated until ready to serve.

What can I use instead of cornstarch for the blueberry sauce?

You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch. If you don’t have starch handy, cook the sauce longer to reduce it to a thicker consistency.

Juicy Mini Lemon Blueberry Cheesecakes Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful treat combining a tangy lemon-flavored creamy filling with a sweet blueberry swirl and a buttery graham cracker crust. Perfectly portioned in mini cupcake sizes, they offer a refreshing burst of summer flavors in each bite, ideal for gatherings or a special dessert.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 27 minutes
Total Time: 4 hours 52 minutes
Yield: 14 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Blueberry Sauce

1 tbsp sugar
1 tsp cornstarch (or cornflour)
2 tsp water
1 tsp lemon juice
1 cup fresh blueberries

Crust

3 tbsp sugar
3.5 tbsp butter (melted and cooled slightly)
1 cup crushed graham crackers (Nabisco recommended)

Cheesecake Filling

Zest from 1 lemon (finely grated, about 1–2 tsp)
1/4 cup lemon juice (freshly squeezed)
1/2 cup sugar (granulated white sugar)
2 large eggs (at room temperature)
16 oz cream cheese (full-fat, softened to room temperature)
1 tsp vanilla extract

Instructions

Prepare the Blueberry Sauce: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until berries soften and release juices, mashing occasionally. When it starts to bubble, whisk water and cornstarch together and add to the pan. Cook an additional 1-2 minutes while stirring until sauce thickens. Remove from heat, strain through a fine-mesh sieve discarding solids, and let cool.
Prepare the Crust: Preheat oven to 325°F. Line muffin pans with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into muffin cavities forming a firm layer. Bake for 5 minutes, then cool. Keep oven set at 325°F.
Make the Cheesecake Filling: Using a stand mixer or electric mixer, beat cream cheese with sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing well. Scrape bowl sides. Add eggs one at a time, mixing on low speed just until combined after each addition.
Assemble the Cheesecakes: Evenly portion the cheesecake filling into muffin cups over the cooled crust. Spoon about 1 teaspoon of blueberry sauce over each. Use a toothpick or knife to gently swirl the blueberry sauce into the filling to create a marbled effect.
Bake and Cool: Bake cheesecakes at 325°F for 17-20 minutes until tops are set. Bake in batches if using two pans. Remove from oven and let cool at room temperature for at least 1 hour.
Chill and Serve: Remove cheesecakes from pans carefully, place in an airtight container, and refrigerate for at least 3-4 hours or overnight. Serve chilled and enjoy.

Notes

Make sure cream cheese is softened to avoid lumps in the filling.
Use fresh lemon juice for the best flavor.
You can prepare blueberry sauce a day ahead and refrigerate it.
Use room temperature eggs to ensure smooth batter.
Allow cheesecakes to chill properly for firm texture.
If you prefer, swap graham crackers with digestive biscuits for the crust.
Be gentle while swirling the blueberry sauce to keep pretty marbled patterns.

Keywords: mini lemon blueberry cheesecakes, blueberry swirl cheesecake, mini cheesecakes, lemon cheesecake, blueberry sauce, graham cracker crust dessert