Juicy Mini Lemon Blueberry Cheesecakes – Tangy, Sweet & Perfectly Bite-Sized
These Juicy Mini Lemon Blueberry Cheesecakes are the ultimate treat—creamy, tangy, and topped with bursts of fresh blueberry goodness. With a buttery graham cracker crust and a luscious lemon-infused cheesecake filling, each bite delivers the perfect balance of sweet and citrus. Ideal for parties, spring gatherings, or anytime you want a dessert that’s as beautiful as it is delicious. Easy to make, easy to love, and impossible to resist!
Equipment
- 12-cup muffin tin or silicone mold
- Paper cupcake liners (or nonstick spray)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Microplane or fine grater (for zest)
- Measuring cups & spoons
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
For the filling:
- 16 oz (450 g) cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup sour cream or Greek yogurt
- 1 cup fresh blueberries (plus extra for garnish)
Instructions
- Preheat oven to 325°F (160°C). Line muffin tin with paper liners.
- Make crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press ~1 tbsp into each liner. Bake 5–7 minutes; cool slightly.
- Prepare filling: Beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time, then vanilla, lemon zest, and juice. Mix in sour cream until just combined.
- Add blueberries: Gently fold in blueberries with a spatula.
- Fill and bake: Spoon filling over crusts, filling almost to the top. Bake 16–20 minutes, until edges are set and centers jiggle slightly.
- Cool: Let cool in pan 10–15 minutes, then transfer to wire rack to cool completely.
- Chill: Refrigerate at least 2 hours before serving. Garnish with extra blueberries and lemon zest curls if desired.
Notes
- Blueberries: Fresh work best; if using frozen, thaw and pat dry.
- Crust variations: Try digestive biscuits, vanilla wafers, or gluten-free cookies.
- Make-ahead: Store in fridge up to 4 days or freeze (without toppings) up to 2 months.
- Serving tip: Top with whipped cream, blueberry compote, or a dusting of powdered sugar for extra flair.