Introduction

These Juicy Mini Lemon Blueberry Cheesecakes are a delightful combination of tangy lemon and sweet blueberry, perfect for a refreshing dessert. Individually sized, they’re ideal for parties or a special treat any time.

The image shows six small round cheesecakes on a white plate placed on a white marbled surface. Each cheesecake has three layers: a bottom layer of light brown crumbly crust, a thick middle layer of smooth white cheesecake, and a top layer swirled with deep purple and light purple blueberry sauce, creating a marbled pattern. The swirls on each cheesecake display unique circular shapes, adding a rich, glossy texture to the top. The cheesecakes are closely arranged, with one cheesecake stacked slightly on top of another in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh blueberries (140 grams)
1 tablespoon white sugar (13 grams)
1 teaspoon lemon juice, freshly squeezed
1 teaspoon cornflour
2 teaspoons water
1 cup crushed graham crackers (120 grams, about 8 full sheets)
3 tablespoons white sugar (40 grams)
3 1/2 tablespoons butter, melted (50 grams)
16 ounces cream cheese, softened
1/2 cup white sugar (100 grams)
1/4 cup freshly squeezed lemon juice (60 ml)
Zest from 1 lemon
1 teaspoon vanilla extract
2 large eggs at room temperature

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 juice, mashing as they cook. Mix water and cornflour separately, then whisk into the saucepan. Cook for 1–2 more minutes until thickened. Strain the mixture through a fine-mesh strainer into a heat-safe bowl and set aside to cool.
Step 2: Preheat the oven to 325°F. Line two 12-count or one 24-count muffin pans with 14 cupcake liners. Mix graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the liners. Bake for 5 minutes, then remove and cool. Keep oven at 325°F.
Step 3: Beat cream cheese and sugar in a mixer until smooth. Add lemon juice, zest, and vanilla, mixing well. Scrape the bowl sides as needed. Add eggs one at a time, mixing on low until combined after each.
Step 4: Divide the cheesecake filling evenly among the 14 muffin cavities. Spoon about 1 teaspoon of the blueberry sauce on top of each. Use a toothpick or knife to gently swirl the blueberry mixture into the filling.
Step 5: Bake for 17–20 minutes until the tops are set. Bake in batches if using two pans. Cool cheesecakes at room temperature for at least 1 hour.
Step 6: Remove cheesecakes from pans, place in an airtight container, and chill in the refrigerator for 3–4 hours or overnight. Serve chilled and enjoy!

Tips & Variations

Use fresh, ripe blueberries for the best flavor in the sauce, or substitute frozen blueberries if out of season.
For a gluten-free option, use gluten-free graham crackers or crushed gluten-free cookies for the crust.
Try adding a pinch of cinnamon to the crust mixture for a subtle warm spice.
Swirl in some lemon zest with the blueberry sauce for an extra citrus punch.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To reheat, bring to room temperature or enjoy chilled. These cheesecakes can also be frozen for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a small round cheesecake with three layers: a thick crumbly golden brown base, a middle creamy white cheesecake layer, and a top layer of glossy dark purple blueberry sauce with visible small blueberry pieces. A silver fork is cutting into the cheesecake on the right side, slightly breaking the smooth cheesecake layer. The cheesecake is placed on a white plate set on a white marbled surface. In the background, two more cheesecakes are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry sauce ahead of time?

Yes, the blueberry sauce can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before swirling into the cheesecake filling.

What if I don’t have cupcake liners?

You can grease the muffin pan lightly with butter or non-stick spray to prevent sticking. However, liners make removal and cleanup easier.

Juicy Mini Lemon Blueberry Cheesecakes Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

These Juicy Mini Lemon Blueberry Cheesecakes feature a creamy lemon-infused cheesecake filling swirled with a fresh, tangy blueberry sauce atop a crisp graham cracker crust. Perfectly portioned in mini sizes, they make an ideal dessert for gatherings or a delightful personal treat. The rich cream cheese combines with vibrant lemon juice and zest, complemented by the sweetness and slight tartness of homemade blueberry sauce, baked to perfection for a creamy, luscious bite.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Yield: 14 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Blueberry Sauce

1 cup fresh blueberries (140 grams)
1 tablespoon white sugar (13 grams)
1 teaspoon lemon juice, freshly squeezed
1 teaspoon cornflour
2 teaspoons water

Crust

1 cup crushed graham crackers (120 grams, about 8 full sheets)
3 tablespoons white sugar (40 grams)
3 1/2 tablespoons butter, melted (50 grams)

Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup white sugar (100 grams)
1/4 cup freshly squeezed lemon juice (60 ml)
Zest from 1 lemon
1 teaspoon vanilla extract
2 large eggs at room temperature

Instructions

Prepare the Blueberry Sauce: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries soften and release their juices, mashing them gently. Whisk together water and cornflour, then add to the saucepan. Stir and mash as the mixture thickens, about 1-2 minutes. Remove from heat and strain through a fine-mesh sieve to remove solids. Set aside the smooth sauce to cool.
Prepare the Crust: Preheat oven to 325°F (163°C). Line muffin pans with cupcake liners. In a bowl, combine crushed graham crackers, sugar, and melted butter until well mixed. Press the mixture evenly into each muffin cavity. Bake for 5 minutes, then remove and cool. Leave oven on 325°F for baking cheesecakes.
Make the Cheesecake Filling: In a stand mixer or large bowl using an electric mixer, beat cream cheese and sugar until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, mixing until combined. Scrape bowl sides as needed. Add eggs one at a time on low speed, mixing just until incorporated after each addition.
Assemble the Cheesecakes: Divide cheesecake batter evenly among muffin liners. Spoon about a teaspoon of blueberry sauce on top of each. Using a toothpick or knife, gently swirl the blueberry sauce into the filling to create a marbled effect.
Bake and Cool: Bake at 325°F for 17-20 minutes, or until the tops are set. If using multiple pans, bake in batches if needed. Remove from oven and cool at room temperature for at least 1 hour.
Chill and Serve: Once cooled, remove cheesecakes from the muffin pan and place in an airtight container. Refrigerate for at least 3-4 hours or overnight to set fully. Serve chilled and enjoy your delightful mini lemon blueberry cheesecakes.

Notes

Ensure cream cheese is softened to room temperature for a smooth filling.
Do not overmix after adding eggs to prevent cracks in the cheesecake.
The blueberry sauce can be made a day ahead and refrigerated to save time.
Use fresh lemon juice and zest for the best flavor.
If a batch is too large for the oven, bake in multiple rounds to maintain even baking.
Store leftovers refrigerated in an airtight container for up to 3 days.

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