Description
These Lemon Blueberry Mini Cheesecakes are a bright, creamy dessert that feels special but is simple enough for any day of the week. With a buttery graham cracker crust, smooth lemon cheesecake filling, and a glossy blueberry topping, they make an easy recipe for parties, brunch, holiday dessert tables, and sweet food ideas when you want something elegant in mini form. They are one of those perfect dessert ideas to make ahead, chill, and serve whenever you need an easy dessert recipe with fresh lemon flavor and juicy berries.
Ingredients
1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon lemon zest, for garnish
Instructions
1. Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners.
2. In a small bowl, mix the graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until evenly combined.
3. Divide the crust mixture among the muffin cups and press it down firmly.
4. Bake the crusts for 5 minutes, then let them cool slightly.
5. In a large bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth.
6. Add the eggs one at a time, mixing on low speed just until combined.
7. Mix in the sour cream, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and vanilla extract until smooth.
8. Divide the cheesecake filling evenly over the cooled crusts.
9. Bake for 16 to 20 minutes, until the centers are mostly set with a slight jiggle.
10. Cool to room temperature, then chill for at least 3 hours.
11. In a small saucepan, combine the blueberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice over medium heat.
12. Stir together the cornstarch and water, then add it to the blueberry mixture.
13. Cook for 1 to 2 minutes, stirring, until the topping thickens slightly.
14. Cool the topping completely.
15. Spoon the blueberry topping over the chilled cheesecakes and finish with lemon zest before serving.
Notes
Use softened cream cheese for the smoothest filling.
Do not overmix the batter once the eggs are added.
Chill the cheesecakes fully before topping for the best texture and clean presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 245
- Sugar: 14g
- Sodium: 165mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg