Description
These Mini Lemon Blueberry Cheesecakes are creamy, tangy, and perfectly portioned with a buttery graham cracker crust. Bursting with fresh blueberries and bright lemon flavor, they make an elegant yet simple dessert for any occasion.
Ingredients
1 cup (100g) graham cracker crumbs (or digestive biscuits)
2 tbsp melted butter
8 oz (225g) cream cheese, softened
1/4 cup (50g) sugar
1 egg
Zest of 1 lemon
1 tbsp lemon juice
1/2 tsp vanilla extract
1/2 cup fresh blueberries
1/4 cup blueberries (for swirl, optional)
1 tbsp sugar (for swirl, optional)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of each liner. Bake for 5 minutes to set the crust.
- Beat the softened cream cheese until smooth. Add the sugar, egg, lemon zest, lemon juice, and vanilla extract. Mix until creamy and well blended.
- If making the blueberry swirl, mash the blueberries with sugar and gently swirl into the cheesecake batter.
- Spoon the cheesecake filling over the pre-baked crusts. Place a few fresh blueberries on top of each cheesecake.
- Bake for 15–18 minutes, until the edges are set and the centers are slightly jiggly.
- Cool at room temperature, then refrigerate for at least 2 hours before serving. Garnish with extra blueberries and lemon zest if desired.
Notes
Substitute raspberries or chopped strawberries for a different berry variation.
Add extra lemon zest or a touch of lime zest for deeper citrus flavor.
For a crunchier crust, mix 1 tablespoon sugar into the graham cracker crumbs.
Drizzle melted white chocolate over chilled cheesecakes for an indulgent finish.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Use frozen blueberries without thawing to prevent excess moisture.
Avoid overmixing or overbaking to prevent cracks.
To make gluten-free, use gluten-free graham crackers for the crust.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 165 kcal
- Sugar: 10 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg
