Description
These Mini Lemon Blueberry Cheesecakes are the perfect bite-sized dessert—light, fruity, and full of creamy citrus flavor with a swirl of blueberry sauce on top. Ideal for brunches, picnics, or everyday indulgence, they combine a graham cracker crust with a tangy, smooth cheesecake center for a sunny treat that’s always a hit.
Ingredients
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240 g (1 cup) blueberries, fresh or frozen
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1 lemon, zest only
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2 large eggs
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5 ml (1 tsp) lemon juice (for berry sauce)
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60 ml (¼ cup) fresh lemon juice
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5 g (1 tsp) cornstarch
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150 g (12 tbsp) granulated sugar
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5 ml (1 tsp) vanilla extract
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100 g (1 cup) graham cracker crumbs
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50 g (3½ tbsp) unsalted butter
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450 g (16 oz) full-fat cream cheese
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10 ml (2 tsp) water
Instructions
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Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
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Mix graham cracker crumbs with melted butter. Press 1 tablespoon into each liner. Bake for 5 minutes and let cool.
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In a small saucepan, combine ½ cup blueberries, 2 tbsp sugar, 1 tsp lemon juice, and 2 tsp water. Simmer 5 minutes. Stir in cornstarch and cook until thick. Let cool.
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In a mixing bowl, beat cream cheese until smooth. Add remaining sugar, eggs, vanilla, lemon zest, and lemon juice. Beat until creamy.
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Fill each muffin cup ¾ full with cheesecake batter. Add a spoonful of blueberry sauce and swirl with a toothpick.
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Bake for 18–20 minutes or until centers are set. Cool completely, then chill for at least 2 hours.
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Garnish with remaining blueberries before serving, if desired.
Notes
Use full-fat cream cheese for the best texture.
Bring ingredients to room temperature before mixing.
Don’t overmix the batter to avoid air bubbles.
These are best served chilled and don’t freeze well.
The crust and blueberry sauce can be prepped a day in advance.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American