Creamy Mini Lemon Blueberry Cheesecakes
These mini cheesecakes feature a creamy, tangy lemon and blueberry filling with a buttery graham cracker crust, perfect for summer desserts and gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 16 oz (450g) cream cheese, softened
- ½ cup (120g) sour cream
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60ml) fresh lemon juice (about 2 medium lemons)
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup (150g) fresh blueberries
- Powdered sugar for dusting (optional)
- Extra fresh blueberries for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup mini muffin pan with paper liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand.
- Spoon about 1 tablespoon of crumb mixture into each liner and press firmly to create an even, compact crust layer.
- Bake crusts for 8-10 minutes until golden and fragrant. Remove and let cool.
- In a large bowl, beat softened cream cheese with sour cream and sugar until smooth and creamy (2-3 minutes).
- Beat in eggs one at a time, mixing until just combined.
- Add fresh lemon juice, lemon zest, and vanilla extract; mix gently until combined.
- Carefully fold in fresh blueberries without breaking them.
- Spoon cheesecake filling evenly over crusts, filling nearly to the top but leaving a small gap.
- Bake at 325°F (160°C) for 18-22 minutes until edges are set but centers jiggle slightly.
- Remove from oven and cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Before serving, dust with powdered sugar and garnish with extra blueberries if desired.
Notes
Use room temperature ingredients for smooth blending. Do not overmix after adding eggs to avoid cracks. Press crust firmly to prevent crumbling. Chill cheesecakes for at least 3 hours or overnight for best texture and flavor. Frozen blueberries can be used if thawed and drained. For gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour. Dairy-free options include vegan cream cheese and coconut yogurt.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 14
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: mini cheesecakes, lemon blueberry cheesecake, summer dessert, easy cheesecake, graham cracker crust, creamy cheesecake