Name: Juicy Mini Lemon Blueberry Cheesecakes
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 cup (≈120 g) graham-cracker crumbs; 2 Tbsp granulated sugar; ¼ cup (≈60 g) unsalted butter, melted; 12 oz (≈340 g) cream cheese, softened; ½ cup granulated sugar; 2 Tbsp all-purpose flour; ⅓ cup sour cream; 2 Tbsp fresh lemon juice; Zest of 1 lemon; 2 large eggs, room temperature; 1¼ cups blueberries (fresh or frozen)

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Bright, fresh, and bursting with flavor, these Juicy Mini Lemon Blueberry Cheesecakes are everything I want in a summer dessert. With tangy lemon, sweet blueberries, and a buttery graham-cracker crust, they’re a delightful twist on classic cheesecake—served in perfect little portions. They’re ideal for parties, picnics, or simply when I want a beautiful dessert that doesn’t require a fork and plate.

Juicy Mini Lemon Blueberry Cheesecakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (≈120 g) graham‑cracker crumbs

2 Tbsp granulated sugar

¼ cup (≈60 g) unsalted butter, melted

12 oz (≈340 g) cream cheese, softened

½ cup granulated sugar

2 Tbsp all‑purpose flour

⅓ cup sour cream

2 Tbsp fresh lemon juice

Zest of 1 lemon

2 large eggs, room temperature

1¼ cups blueberries (fresh or frozen)

Directions

I start by preheating the oven to 350 °F (175 °C) and lining a 12-cup muffin pan with paper liners.

In a bowl, I mix graham-cracker crumbs, sugar, and melted butter until evenly moistened. I press about 1 tablespoon of this mixture into each liner to form a crust, then bake for 5 minutes. After that, I reduce the oven temperature to 300 °F (150 °C).

In a large bowl, I beat the softened cream cheese until smooth, then mix in sugar and flour until combined. I stir in sour cream, lemon juice, and zest, followed by the eggs—one at a time—mixing just enough to blend.

I gently fold in the blueberries and divide the filling evenly among the muffin cups, filling each about ¾ full.

I bake the cheesecakes for 22 to 28 minutes, until the edges are set and the centers have a slight jiggle. I turn off the oven, crack the door, and let them sit for 10 minutes.

After removing from the oven, I let them cool at room temperature for about an hour, then chill in the fridge for at least 3 hours—overnight is even better.

Once chilled, I either serve them in the liners or remove them and garnish with extra berries or a dusting of powdered sugar.

Servings and timing

Servings: 12 mini cheesecakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Chill Time: 3 hours

Total Time: About 3 hours 15 minutes

Calories: Approx. 245 kcal per serving

Variations

I sometimes swap the blueberries for raspberries or blackberries for a different berry twist.

For a gluten-free version, I use gluten-free graham crackers.

I like to add a little vanilla extract to the batter for extra depth.

For a more indulgent version, I top them with a dollop of lemon curd after chilling.

If I want a lighter texture, I fold in a bit of whipped cream cheese or whipped cream into the batter.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They also freeze well—I place them in a single layer on a tray to freeze, then transfer to a zip-top bag or container. When I’m ready to eat, I just thaw them in the fridge overnight. There’s no need to reheat, as they’re best served chilled.

FAQs

How do I know when the mini cheesecakes are done baking?

I look for set edges with slightly jiggly centers. They’ll continue to firm up as they cool.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch.

Should I thaw frozen blueberries before adding them?

No, I fold them in frozen. Thawed berries tend to bleed into the batter more.

Can I make these cheesecakes ahead of time?

Yes, I often make them a day in advance. Chilling overnight improves the texture.

Do I need a water bath for baking these?

Not at all. Since they’re mini and baked at a lower temperature, they bake evenly without one.

Conclusion

These Juicy Mini Lemon Blueberry Cheesecakes are a bright and satisfying dessert that I can whip up without much fuss. They deliver all the richness of traditional cheesecake with the fresh punch of summer flavors. Whether I’m hosting or just treating myself, they never fail to impress—and disappear quickly from the dessert table.

Recipe:

Juicy Mini Lemon Blueberry Cheesecakes

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Author: Cheryl
Total Time: 3 hours 15 minutes
Yield: 12 mini cheesecakes
Diet: Vegetarian

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Description

These Juicy Mini Lemon Blueberry Cheesecakes are vibrant, creamy, and perfectly portioned for a delightful summer dessert. With a buttery graham cracker crust, tangy lemon, and sweet blueberries, they're easy to make, freezer-friendly, and ideal for parties or personal indulgence.

Instructions

Preheat oven to 350 °F (175 °C) and line a 12-cup muffin pan with paper liners.
In a bowl, combine graham-cracker crumbs, 2 tablespoon sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner to form a crust.
Bake crusts for 5 minutes. Reduce oven temperature to 300 °F (150 °C).
In a large bowl, beat cream cheese until smooth. Mix in ½ cup sugar and flour until combined.
Stir in sour cream, lemon juice, and lemon zest.
Add eggs one at a time, mixing gently until just combined.
Fold in blueberries.
Divide filling evenly among muffin cups, filling each about ¾ full.
Bake for 22–28 minutes, until edges are set and centers slightly jiggle.
Turn off oven, crack door, and let cheesecakes rest for 10 minutes.
Cool at room temperature for 1 hour, then chill in the fridge for at least 3 hours or overnight.
Serve in liners or remove and garnish with extra berries or powdered sugar if desired.