Description
Mini Lemon Blueberry Cheesecakes are the perfect bite-sized dessert for any occasion. With a buttery graham cracker crust, tangy lemon-infused cream cheese filling, and a glossy blueberry topping, these fruity treats deliver bright flavor and creamy texture in every bite. They’re easy to make, beautiful to serve, and even better the next day.
Ingredients
Crust:
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120 g (1 cup) graham cracker crumbs
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50 g (3 1/2 tbsp) unsalted butter, melted
Filling:
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450 g (16 oz) full-fat cream cheese, softened
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150 g (3/4 cup) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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60 ml (1/4 cup) fresh lemon juice
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Zest of 1 lemon
Topping:
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150 g (1 cup) fresh or frozen blueberries
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50 g (1/4 cup) granulated sugar
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5 ml (1 tsp) lemon juice
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5 ml (1 tsp) cornstarch
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10 ml (2 tsp) water
Instructions
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Preheat oven to 175°C (350°F). Line a muffin tin with paper liners.
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Mix graham cracker crumbs and melted butter. Press into liners to form crusts. Bake 5 minutes, then cool.
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Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
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Pour filling over crusts and bake for 18–20 minutes until centers are just set. Cool, then refrigerate for at least 2 hours.
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For topping: Combine blueberries, sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat until thick. Let cool.
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Spoon topping over each cheesecake and chill briefly before serving.
Notes
Full-fat cream cheese ensures a rich, creamy texture.
Avoid overbaking—remove from oven once centers are set but still slightly soft.
Let topping cool completely before adding to avoid melting the cheesecake.
Freeze without topping, then thaw and garnish before serving.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American