From the moment I discovered how the tart tang of lemon could dance with sweet blueberries, mini lemon blueberry cheesecakes have found a permanent home in my heart—and my kitchen. Picture these bite-sized beauties passed around at summer garden parties, their golden crusts cradling silky cheesecake infused with sunshine and studded with fruity pockets. Growing up, my grandmother served a similar treat at our family reunions in the heat of July, and that memory of childhood laughter, warm breezes, and lemonade still brings a smile.
These mini cheesecakes are a nod to traditions and simplicity—the kind that mark summer milestones or Sunday brunches. Whether you bake them year-round or wait for berry season, the joy in every tangy bite makes them feel like a personal celebration of light and flavor.
Why You’ll Love This Recipe
- Bursting with flavor: Fresh lemon zest and juice combined with juicy blueberries create a bright, refreshing taste.
- Party-perfect portions: Individually baked, they’re easy to serve and almost too pretty to eat.
- Quick and fuss-free: No water bath, minimal bake time—ready to chill after about an hour.
Irresistible Mini Lemon Blueberry Cheesecakes: A Fresh, Fruity Delight in Every Bite
Description
From the moment I discovered how the tart tang of lemon could dance with sweet blueberries, mini lemon blueberry cheesecakes have found a permanent home in my heart—and my kitchen. Picture these bite-sized beauties passed around at summer garden parties, their golden crusts cradling silky cheesecake infused with sunshine and studded with fruity pockets. Growing up, my grandmother served a similar treat at our family reunions in the heat of July, and that memory of childhood laughter, warm breezes, and lemonade still brings a smile.
These mini cheesecakes are a nod to traditions and simplicity—the kind that mark summer milestones or Sunday brunches. Whether you bake them year-round or wait for berry season, the joy in every tangy bite makes them feel like a personal celebration of light and flavor.
Ingredients
1 cup (120 g) graham cracker crumbs
3 Tbsp (40 g) granulated sugar
3 Tbsp (45 g) unsalted butter, melted
16 oz (450 g) cream cheese, softened
½ cup (100 g) granulated sugar
Zest of 1 lemon
¼ cup (60 ml) fresh lemon juice
1 tsp pure vanilla extract
2 large eggs, room temperature
1¼ cup (150 g) blueberries, fresh or frozen (do not thaw)
Instructions
-
Preheat & prep
Preheat oven to 325 °F (163 °C). Line a 12-well muffin pan with liners. -
Make the crust
Stir graham crumbs, 3 Tbsp sugar, and melted butter until moist. Divide evenly (about 1½ Tbsp each), press down firmly, and bake for 5 minutes. Cool slightly. -
Whip the cheesecake filling
Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla; beat to combine. Add eggs one at a time, mixing gently until just blended. -
Fold in blueberries & fill
Gently fold in blueberries. Spoon filling over crusts, nearly to the top. -
Bake
Bake 17–20 minutes, or until edges are set but centers jiggle slightly. Turn oven off, crack the door, and leave cheesecakes inside for 30 minutes.
-
Chill
Transfer to counter, let cool completely (~1 hour), then refrigerate for at least 2 hours or overnight
Notes
-
For a sweeter topping, add a dollop of lemon curd or blueberry preserves.
-
Try using digestive biscuits if graham crackers aren’t available.
INGREDIENTS YOU’LL NEED:
- 1 cup (120 g) graham cracker crumbs
- 3 Tbsp (40 g) granulated sugar
- 3 Tbsp (45 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- Zest of 1 lemon
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1¼ cup (150 g) blueberries, fresh or frozen (do not thaw)
How to Make Mini Lemon Blueberry Cheesecakes
STEP-BY-STEP INSTRUCTIONS
- Preheat & prep
Preheat oven to 325 °F (163 °C). Line a 12-well muffin pan with liners. - Make the crust
Stir graham crumbs, 3 Tbsp sugar, and melted butter until moist. Divide evenly (about 1½ Tbsp each), press down firmly, and bake for 5 minutes. Cool slightly. - Whip the cheesecake filling
Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla; beat to combine. Add eggs one at a time, mixing gently until just blended.
- Fold in blueberries & fill
Gently fold in blueberries. Spoon filling over crusts, nearly to the top. - Bake
Bake 17–20 minutes, or until edges are set but centers jiggle slightly. Turn oven off, crack the door, and leave cheesecakes inside for 30 minutes. - Chill
Transfer to counter, let cool completely (~1 hour), then refrigerate for at least 2 hours or overnight.
HELPFUL TIPS
- Use room-temperature ingredients to avoid lumpy filling.
- Fold in blueberries carefully to prevent batter from turning blue.
- Remove liners after chilling for clean presentation—or leave them on for easy servings.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 20 minutes (+30 minutes cooling in oven)
- Total Time: ~3 hours (with chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- For a sweeter topping, add a dollop of lemon curd or blueberry preserves.
- Try using digestive biscuits if graham crackers aren’t available.
NUTRITIONAL INFORMATION
(approximate, per cheesecake)
Calories: 220 kcal · Fat: 12 g · Carbs: 24 g · Protein: 4 g · Sugar: 16 g
FREQUENTLY ASKED QUESTIONS
Can I use frozen blueberries?
Yes! Add them frozen—they won’t bleed into the batter. Bake 3–5 minutes longer.
Can I freeze them?
Absolutely. Freeze after chilling, up to 3 months. Thaw overnight in fridge.
Why did mine crack?
Over-mixing or sudden temperature changes often cause cracks. Mix gently and cool gradually.
STORAGE INSTRUCTIONS
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap each cheesecake in plastic, then foil. Freeze up to 3 months. Thaw overnight.
Related Recipes
If you loved these, try these other cheesy delights:
- Mini Pistachio Coffee Cheesecakes
- No-Bake Lemon Blueberry Dessert
- Juicy Mini Lemon Blueberry Cheesecakes
- Mini Lemon Blueberry Cheesecakes
Conclusion
These mini lemon blueberry cheesecakes blend nostalgia with freshness. They’re vibrant yet comforting, perfect for sharing or savoring solo. With creamy filling, tart lemon, and pops of blueberry, they’re proof that small desserts can leave large impressions. Give yourself the gift of simplicity and sunshine—bake a batch today.