Mini Lemon Blueberry Cheesecakes (Printable)
Bite-sized cheesecakes with tangy lemon and sweet blueberry swirl, perfect for parties and gatherings.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tbsp granulated sugar
03 - 3 tbsp unsalted butter, melted
→ Cheesecake Filling
04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 tsp vanilla extract
08 - 2 tbsp fresh lemon juice
09 - 1 tsp lemon zest
10 - 1/4 cup sour cream
→ Blueberry Compote
11 - 1/2 cup fresh or frozen blueberries
12 - 1 tbsp granulated sugar
13 - 1 tsp lemon juice
→ Garnish (optional)
14 - Fresh blueberries
15 - Additional lemon zest
# Directions:
01 - Preheat oven to 325°F and line a 12-cup muffin tin with paper liners
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners (about 1 tablespoon each), pressing firmly to form crust
03 - Bake crusts for 5 minutes, then let cool slightly
04 - Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream
05 - Divide cheesecake batter among crusts
06 - Heat blueberries, sugar, and lemon juice over medium heat until berries burst, 3–5 minutes. Let cool, then swirl a spoonful on top of each cheesecake
07 - Bake for 15–17 minutes, until centers are just set. Cool in pan for 30 minutes, then refrigerate at least 1 hour
08 - Garnish with fresh blueberries and extra lemon zest if desired before serving
# Expert Tips:
01 -
- Individual portions mean everyone gets their own cute little cheesecake
- The tart lemon and sweet blueberry combo is absolutely addictive
02 -
- Room temperature ingredients prevent lumps and ensure smooth texture
- Overmixing after adding the egg can cause cracks, so mix just until combined
03 -
- Use an ice cream scoop to evenly distribute the filling
- Run a thin knife around the edges after chilling for clean removal