Go Back
–+ servings
Lemon Blueberry Mini Cheesecakes

Lemon Blueberry Mini Cheesecakes for a Sweet Summer Treat

Lemon Blueberry Mini Cheesecakes are a refreshing summer dessert that combines zesty lemon and sweet blueberries in individual servings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits for a similar texture.
  • 1/4 cup Granulated Sugar Consider using coconut sugar for a lower-glycemic option.
  • 1/2 cup Unsalted Butter Can use coconut oil for a dairy-free alternative.
For the Cheesecake Filling
  • 8 oz Cream Cheese Neufchâtel cheese can be used for a lighter version.
  • 1/2 cup Granulated Sugar For a healthier twist, substitute with honey.
  • 1 tsp Vanilla Extract Always opt for pure extract over imitation.
  • 1/4 cup Lemon Juice Fresh lemon is best, but bottled can work in a pinch.
  • 1 tbsp Lemon Zest
  • 2 large Eggs Use room temperature eggs for a smoother blend.
  • 1/2 cup Sour Cream Greek yogurt is a tangy substitute if needed.
For the Blueberry Topping
  • 1 cup Blueberries Both fresh and frozen work beautifully.
  • 2 tbsp Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
  • 1 tbsp Corn Starch Arrowroot powder is a viable substitute.

Equipment

  • Muffin Pan
  • mixing bowls
  • electric mixer
  • medium saucepan
  • small bowl

Method
 

Step-by-Step Instructions
  1. Prepare Blueberry Topping: In a medium saucepan, combine fresh blueberries, granulated sugar, vanilla extract, and lemon juice. Mix corn starch with water and add to the pan. Cook over medium heat until it simmers and thickens, about 5 minutes. Mash gently and let cool.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin pan with paper liners.
  3. Make Graham Cracker Crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press into muffin liners and bake for 8 minutes until slightly golden. Lower the oven to 325°F (160°C) while crust cools.
  4. Prepare Cream Cheese Filling: Beat softened cream cheese and sugar until smooth. Add vanilla, lemon juice, and zest. Incorporate eggs one at a time, then fold in sour cream until smooth.
  5. Assemble Mini Cheesecakes: Spoon filling into muffin cups about two-thirds full. Top with cooled blueberry mix and swirl for a marbled effect.
  6. Bake the Mini Cheesecakes: Bake for 18-20 minutes at 325°F (160°C) until edges are set. Cool at room temperature for 30 minutes.
  7. Refrigerate Before Serving: Chill in the refrigerator for at least 3 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a smoother filling. Avoid overbeating the eggs and cool the mini cheesecakes gradually to prevent cracking. Don't skip the chilling period for best flavor and texture.

Tried this recipe?

Let us know how it was!