Juicy Mini Lemon Blueberry Cheesecakes Recipe
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.
- 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
