Description
Mini Lemon Blueberry Cheesecakes combine a creamy lemon-infused cheesecake filling atop a buttery graham cracker crust, swirled with a homemade blueberry sauce. Perfectly portioned for individual servings, these cheesecakes offer a tangy-sweet flavor, a smooth texture, and a beautiful presentation—ideal for gatherings, brunches, or as a refreshing dessert year-round.
Ingredients
- 1 cup fresh blueberries
- 1 tablespoon white sugar (for blueberry sauce)
- 1 teaspoon lemon juice (for blueberry sauce)
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 cup crushed graham crackers
- 3 tablespoons white sugar (for crust)
- 3.5 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 0.5 cup white sugar (for filling)
- 0.25 cup freshly squeezed lemon juice
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Cook blueberries with 1 tablespoon sugar and 1 teaspoon lemon juice over medium heat until soft and juices release.
- Dissolve cornflour in water; stir into blueberry mixture and cook until thickened.
- Strain sauce through a fine mesh sieve to remove skins. Let cool.
- Preheat oven to 325°F (163°C). Line 14 muffin cups with paper liners.
- Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until fully combined.
- Spoon and press the crust mixture firmly into the bottoms of the lined muffin cups. Bake for 5 minutes.
- Beat softened cream cheese with 0.5 cup sugar until smooth and creamy.
- Add lemon juice, lemon zest, and vanilla extract; mix until combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Divide the filling evenly among the muffin cups. Swirl a teaspoon of blueberry sauce on top of each.
- Bake 17-20 minutes until the tops are set but still slightly jiggly in the center.
- Cool on a wire rack for 1 hour, then refrigerate for 3-4 hours before serving.
Notes
You can substitute digestive biscuits or vanilla wafers for graham crackers, and use frozen blueberries if fresh aren’t available (do not thaw before using). Cheesecakes can be made up to 3 days in advance and stored in the fridge, or frozen up to a month; thaw overnight in the fridge before serving. If cheesecakes crack, over-mixing or temperature changes may be to blame—avoid overbeating and cool gradually. Crust can be pressed down with a small glass for evenness.
- Prep Time: 30-45 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 185
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48mg