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.
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)
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 Tbsp 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.
Notes
Swap blueberries with raspberries or blackberries for variety.
Use gluten-free graham crackers for a gluten-free version.
Try adding a splash of vanilla extract for extra flavor.
Top with lemon curd for a richer dessert.
Fold in whipped cream or whipped cream cheese for a lighter texture.
Store in an airtight container in the fridge for up to 5 days.
Freeze in a single layer, then transfer to a container or zip-top bag.
Thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 245
- Sugar: 15g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
